Prep 25 mins
Cook 1 hr
Healthy and easy to make ahead when you don't know what to make for dinner...just pull it out of the freezer and heat
- 12 ounces boneless pork sirloin
- 1 large apple
- 1⁄4 cup chopped onion
- 1 1⁄2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 cups skim milk
- 3⁄4 cup quick-cooking white rice
- 1⁄4 cup raisins
- Trim fat from pork and thinly slice meat into bite-size strips.
- Peel, core, and chop apple.
- Coat a COLD large skillet with cooking spray.
- Preheat the skillet.
- Cook pork strips about 3 minutes or till no longer pink; remove from skillet.
- Set aside.
- Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
- Cook and stir till apple and onion are tender.
- Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk.
- Cook and stir till mixture is thickened and bubbly.
- Then cook and stir for 2 minutes more.
- Stir in pork, UNCOOKED rice, and raisins.
- Divide pork mixture among 4 individual baking dishes.
- Cover with foil; seal, label, and freeze.
- CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375F.
- oven for 55 to 60 minutes or until heated through.
- Stir before serving.
- MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
- Micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.
I loved this. It was mild but not so much it loses it's flavor. I fixed it exactly as the recipe called and won't change a thing the next time I fix it except to make more! This is going into the definitely make again soon list.
Dh made a pig of himself with this. He adored it and I thought it was very good. It is mildly seasoned (with the curry powder I have on hand). I made it for dinner tonight and did not plan to freeze it, so I cooked it on the stovetop. I used regular basmati rice (that's what I have) and simmered the dish 20 minutes. Dh dislikes raisins so I substituted dried cranberries-also very pretty. Thanks, Tish, for getting me another, "I love you."
My family including a teenager and ten year old really liked this. I cooked the rice seperate from the meat and used coconut milk. The curry is not too strong or overpowering and this is a nice change with pork. I think it would be good with chicken chunks or tenders too. I used craisins because I was out of raisins but think either would be fine. A delicious and easy recipe for a nice change of pace.