Skillet Pork With Apples, Spinach and Curry

Skillet Pork With Apples, Spinach and Curry

Photo by Tom McCorkle for The Washington Post/food styling by Gina Nistico for The Washington Post

 

 

In this one-pan dish, tender pork medallions are tossed with a sauté of onions, apple slices and spinach in a light curry pan sauce. Topped with crunchy toasted cashews, if you’d like, and served over rice (or with another cooked grain or bread), it’s an easy weeknight dinner with appealing, comforting flavors.

Storage: Refrigerate for up to 4 days.

 

 

Skillet Pork With Apples, Spinach and Curry

 
 
 
 
Ingredients

1 large pork tenderloin (1 to 1 1/2 pounds), sliced into 1/4-inch-thick rounds
1/2 teaspoon fine salt, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons neutral oil, such as avocado or canola, divided
1/2 medium yellow onion (4 ounces total), thinly sliced
1 teaspoon curry powder
1/2 cup low-sodium chicken broth
1/2 cup light coconut milk
1 medium red apple, such as Jonagold or Honeycrisp, halved, cored and sliced 1/4-inch thick
4 cups (4 ounces) lightly packed baby spinach
4 cups cooked rice, for serving, optional
1/4 cup coarsely chopped toasted unsalted cashews, optional

 

Directions

 

Pat the pork slices dry, and season with 1/4 teaspoon of the salt and the pepper.

In a large (12-inch), deep skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add half of the pork to the skillet, then reduce the heat to medium and cook, without moving the pieces, until the meat is browned on the bottom and releases easily from the pan, about 2 minutes. Flip the pieces over and cook on the other side for about 30 seconds (the meat should be just faintly blush inside), then transfer to a large plate. Add the remaining 1 tablespoon of oil to the pan, and repeat with the remaining pork.

Add the onion to the skillet and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the curry powder and cook, stirring constantly, until it coats the onions, about 10 seconds. Add the broth and coconut milk, increase the heat to medium-high and bring to a boil. Cook until the sauce reduces slightly, about 2 minutes, then add the apple and cook, stirring occasionally, until the slices soften but still retain their shape and the sauce thickens, 1 to 2 minutes.

Add the spinach and the remaining 1/4 teaspoon of salt. Return the pork, with any accumulated juices, to the pan and cook, stirring frequently, until the spinach is just wilted, 1 to 2 minutes.

Serve in shallow bowls or on rimmed plates, over rice, if desired, with the cashews sprinkled on top, if desired.

 

Servings: 4 (makes about 5 cups)

Per serving (not including rice or cashews): Calories 280; Total Fat 16 g (Sat Fat 4 g); Protein 25 g; Carb 10 g; Fiber 3 g; Cholesterol 56 mg; Sodium 584 mg; Total Sugar 7 g (including 0 g added sugar)

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