Colombo Pork Loin Curry Food

COLOMBO PORK LOIN CURRY RECIPE

Colombo pork loin curry Recipe image

Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala from India, Middle Eastern baharat, Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.But make your own -- all it takes is a little ingenuity and the proper tools -- and you'll be delighted at how fresh, vibrant and aromatic the flavors are. And you can tailor your blends to suit your tastes and your family's palates.To make dry spice blends or powders, use a spice mill or coffee grinder; for a more rustic version, use a mortar and pestle and a little elbow grease. To make spice pastes or fresh blends that incorporate such ingredients as garlic, lemon and herbs, try a food processor or blender. Dry blends will keep for weeks properly stored in an airtight container; fresh will keep refrigerated for a week or so, ready to punch up a last-minute meal.Start with a single spice or herb and build around it. This foundation doesn't need to dominate the mix, but it's a base. Construct your blend along the lines of a classic or create your own medley.For example, not only does allspice fit into a traditional Ethiopian berbere blend alongside cardamom, garlic, coriander, fenugreek and red pepper, it also marries well into a chili powder of garlic, oregano, coriander, cloves and a range of chiles. Amber-colored, white or black cumin seeds, each with its own flavor, might be the basis for a Southwestern-style rib rub or an Indian-style masala for braised vegetables.Two of the lesser-known traditional spice blends, poudre de Colombo and charmoula, are terrifically versatile, easy to make and great to have on hand for everyday cooking.Poudre de Colombo, or Colombo powder, is the quintessential spice blend of the West Indies. Recipes vary. There's a fresh-paste Colombo of ground chiles, garlic, lemon and aromatics; the powder is a dry blend of toasted spices, including mustard, cumin, coriander, turmeric, peppercorns and fenugreek (toasting the spices gives the mix an earthy, rounded profile). It's used as a flavor base in a traditional stew of the same name, though it can also be used as a marinade or rub for all kinds of meat.Charmoula -- a North African blend of fresh herbs and spices that includes garlic, lemon juice, parsley, cilantro, salt, pepper and oil -- can be made on a weekend and stored in the refrigerator for up to a week.In this recipe, garlic, ginger, parsley, cilantro and lemon are ground to a paste, then mixed with ground cumin, bay leaf, saffron, cayenne pepper and Spanish paprika.The paste is mixed with more or less olive oil -- depending on whether it is used as a marinade or sauce -- then is stored overnight for the flavors to develop. Use charmoula as a 30-minute marinade for fish, a finishing sauce for meats and vegetables, or even a dip with bread.To really show off a batch of poudre de Colombo, try the dish called Colombo pork loin curry from "Creole," a new cookbook by Babette de Rozieres. Pork loin is marinated in a blend of onion, garlic, cumin, habanero peppers, vinegar and oil, then quickly stewed in a broth that's flavored with half a cup of poudre de Colombo (there's also a fresh paste of garlic, ginger and habanero pepper). Potatoes, zucchini and eggplant are also cooked quickly in the broth, and the spicy dish is finished with a splash of fresh lime juice.Charmoula is a perfect complement to fish and shellfish. For a fabulous entree that, with some planning, requires very little last-minute effort, marinate jumbo shrimp for a couple of hours in a charmoula blend, then thread them onto skewers with sliced fresh lemon and grill over a hot fire. The flavors are vivid and bright, rounded out with just the faintest heat from the cayenne.You can blend even more ingredients into your spice blends. Sweeten poudre de Colombo with some agave syrup or honey and rub it on a pork roast or rack of ribs. Combine the powder with a citrus marinade for zesty chicken on the grill. Mix charmoula with a little yogurt as a marinade for lamb chops, or thin it with a little more oil and use it to baste halibut or salmon on the grill.At the end of the day, it's your blend.

Provided by Noelle Carter

Categories MAINS, HEALTHY

Time 1h20m

Yield Serves 4 to 6

Number Of Ingredients 28

Ingredients

2 pounds pork loin, cut into 2-inch cubes
1 medium onion, chopped
4 cloves garlic, chopped
1 1/2 teaspoons minced ginger
1 to 2 habanero peppers, seeded and minced
Pinch ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
2 tablespoons white-wine vinegar
3 tablespoons canola oil, divided
Marinated pork
1 cup chicken broth
1 onion, chopped
2 cloves garlic, chopped
1 sprig thyme, leaves removed and chopped
1 sprig flat-leaf parsley
1 bay leaf
2 cloves
1 to 2 habanero chiles (optional, as desired), seeded and minced
Scant 1/2 cup poudre de Colombo
2 cups diced potatoes, peeled and cut into 3/4 -inch cubes
1 eggplant, peeled and cut into 1-inch cubes
3 medium or 2 large zucchini, sliced on the bias crosswise into 1/2 -inch slices
1 1/2 tablespoons toasted and ground rice
Juice of 2 limes, plus lime wedges for serving, divided
Salt
Freshly ground black pepper

Steps:

Place the meat in a large sealable plastic bag or nonreactive container. Add the onion, garlic, ginger and peppers, then the cumin, salt and pepper. Pour in the oil and vinegar and mix well. Cover and chill for 2 to 3 hours. Shake off and discard the excess marinade.
Heat 2 tablespoons oil in a large, heavy-bottom soup pot over high heat. Add the marinated pork pieces and sear over high heat, careful not to burn, about 5 minutes (the pork will not brown).
Stir in the chicken broth and 3 cups water, then stir in the onion, garlic, thyme, parsley, bay leaf, cloves and poudre de Colombo. Season with three-fourths teaspoon salt, or to taste. Cover and bring to a boil; cook for 15 minutes.
Stir in the potatoes, cover and reduce the heat to a gentle simmer. Continue to cook, at a bare simmer, for 20 minutes, until the potatoes are just tender. During the last 10 minutes, remove the pork (keep it warm) and stir in the eggplant and zucchini. When the vegetables are tender, strain them and add them to the pork. Discard the bay leaf, parsley sprig, thyme sprig and cloves.
Bring the sauce to a simmer and gently rain in the ground rice, whisking until it's fully incorporated with no lumps. Simmer the sauce until the rice is cooked and the sauce is thickened, about 5 minutes. Add the lime juice and the remaining oil, and season with one-fourth teaspoon salt, or to taste. Pour the sauce over the meat and vegetables and serve immediately.

CURRY PORK TENDERLOIN

Curry Pork Tenderloin image

Full of flavor! Serve over rice and with steamed vegetables on the side.

Provided by BECKIL

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 teaspoon red pepper flakes
1 (2 pound) pork tenderloin, cut into thin 1 1/2 inch strips
2 tablespoons cooking oil
½ cup Marsala wine or white wine
1 (14 ounce) can coconut milk
½ cup crunchy peanut butter
2 cubes beef bouillon
3 teaspoons curry powder, or to taste
3 cloves garlic, pressed
1 onion, diced
1 pound fresh mushrooms, sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g

SPICY PORK CURRY

Spicy Pork Curry image

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

Provided by Lillithmaximus

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2 ½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g

SLOW-COOKER CURRY PORK

Slow-Cooker Curry Pork image

I'm a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. -Beverly Peychal, Waukesha, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h45m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1-1/2 teaspoons salt
1-1/2 teaspoons hot or regular curry powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon ground chipotle pepper
1-1/2 pounds potatoes, cut into 1/2-inch pieces
4 medium carrots, thinly sliced
3 cups cubed peeled butternut squash (about 1 pound)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 boneless pork loin roast (3 to 4 pounds)

Steps:

In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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Colombo Pork Loin Curry Food

COLOMBO PORK LOIN CURRY RECIPE

CURRY PORK TENDERLOIN

Full of flavor! Serve over rice and with steamed vegetables on the side.

SPICY PORK CURRY

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

SLOW-COOKER CURRY PORK

I'm a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. -Beverly Peychal, Waukesha, Wisconsin

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