Easy Pork Curry with Apples

Serves 4 • Gluten Free

• 2 teaspoons canola oil
• 1 pound boneless pork tenderloin, trimmed and cut into 1-inch chunks
• 4 scallions, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tablespoon curry powder
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• ¼ teaspoon salt
• 2 apples, peeled, cored, and cut into chunks
• ½ cup reduced-sodium chicken broth
• 2 teaspoons brown sugar

1 Heat oil in large skillet over medium-high heat. Add pork and cook, stirring, until lightly browned, about 3 minutes. Transfer to plate.

2 Add scallions and bell pepper to skillet; reduce heat and cook, stirring frequently, until softened, about 3 minutes. Add curry powder, garlic, chili powder, and salt; cook, stirring frequently, until fragrant, about 30 seconds. Stir in apples, broth, and brown sugar; bring to a simmer, scraping up browned bits from bottom of skillet.

3 Return pork and any accumulated juices to skillet. Reduce heat and simmer, covered, until pork is cooked through, about 5 minutes.

PER SERVING (1½ CUPS): 220 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 48 mg Chol, 284 mg Sod, 17 g Total Carb, 12 g Sugar, 2 g Fib, 24 g Prot, 40 mg Calc. PointsPlus value: 6

Cook’s Note

Serve this dish with brown rice (½ cup of cooked brown rice with each serving will increase the PointsPlus value by 3).

Spicy Pork Stir-Fry

Serves 4

• 2 teaspoons canola oil
• 1 pound pork tenderloin, trimmed and thinly sliced
• 1 red bell pepper, cut into thick strips
• 8 scallions, cut into 2-inch lengths
• 1 (20-ounce) can pineapple chunks, drained
• 2 tomatoes, each cut into 8 wedges
• 1 jalapeño pepper, seeded and minced
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 4 teaspoons soy sauce
• 1 teaspoon Asian (dark) sesame oil
• ¼ cup chopped fresh cilantro
• 2 cups hot cooked white rice

1 Heat wok or deep large skillet over high heat until drop of water sizzles in pan; add canola oil and swirl to coat pan. Add pork and stir-fry until no longer pink, 1–2 minutes. With slotted spoon, transfer to plate.

2 Add bell pepper to wok and stir-fry 2 minutes. Add scallions and stir-fry 30 seconds. Add pineapple and stir-fry 30 seconds. Return pork to wok along with tomatoes, jalapeño, ginger, garlic, soy sauce, and sesame oil. Stir-fry until heated through, about 2 minutes longer. Sprinkle with cilantro and serve with rice.

Per serving (about 1½ cups pork mixture and ½ cup rice): 419 Cal, 12 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 56 mg Chol, 491 mg Sod, 52 g Total Carb, 24 g Sugar, 4 g Fib, 27 g Prot, 81 mg Calc. PointsPlus value: 11