Curried Pork Salad
Pork combines beautifully with potatoes and apple in this salad with exotic Indian overtones. The better the curry powder, the more rounded the flavor.
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 pound boneless pork loin
  • 1/2 pound all-purpose potatoes, peeled and cut into 1-inch chunks
  • 1/2 pound sweet potatoes, peeled and cut into 1-inch chunks
  • 1 cup plain nonfat yogurt
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 2 tablespoons chopped mango chutney
  • 1 cup thinly sliced radishes
  • 1 celery stalk, cut into matchsticks
  • 1 unpeeled Granny Smith apple, quartered and thinly sliced
  • 1 bunch of watercress, coarse stems removed
  • 1 large mango, diced
  • 2 tablespoons coarsely chopped almonds

1. Preheat oven to 425°F.

2. In a small bowl, stir together curry powder, ginger, paprika, salt, and sugar. Measure out 2 teaspoons of spice mixture and set aside. Rub remaining spice mixture into pork. Place pork in small baking pan and roast 25 to 28 minutes, or until golden brown and cooked through. When pork is cool enough to handle, thinly slice.

3. Meanwhile, in a large pot of boiling water, boil all-purpose potatoes and sweet potatoes until tender, about 10 minutes. Drain well.

4. In a large mixing bowl, stir together reserved spice mixture, yogurt, orange juice concentrate and chutney. Add sliced pork, potatoes, radishes, celery, apple, and watercress to the bowl, and combine well.

5. Spoon onto serving plates and top with diced mango and almonds.

Nutritional Information
Per serving: 415 calories, 9.5g total fat, 2.6g saturated fat, 4.4g monounsaturated fat, 1.3g polyunsaturated fat, 6g dietary fiber, 32g protein, 52g carbohydrate, 68mg cholesterol, 507mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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