A blend of spices makes this dish not-so-hot, not-so-mild. Just perfect with a steaming bed of rice.

• Ingredients:

• Marinade:
• 1 ½ tbsp (22 mL) fresh ginger garlic paste
• 2 tsp (10 mL) Kashmiri lal mirch
• ¼ cup (50 mL) white wine vinegar
• 1 lb (454 grams) pork tenderloin, cut into 1”(2.5 cm) pieces
• Curry:
• 3 tbsp (45 mL) olive oil
• ¾ cup (175 mL) onions, chopped
• ½ tsp (2 mL) black pepper
• ½ tsp (2 mL) cumin powder
• ½ tsp (2 mL) cinnamon powder
• ¼ tsp (1 mL) ground cloves
• ½ tsp (2 mL) turmeric
• Salt to taste
• 1 cup (250 mL) water

• Method:

• Mix marinade ingredients together. Cover. Marinate for at least 1 hour.
• Heat oil in a thick bottom pan on medium high heat. Add onions. Sauté for 5-8 minutes until golden.
• Add marinated pork. Stir. Cook for 5 minutes on medium high heat, stirring occasionally.
• Add black pepper, cumin, cinnamon, cloves and turmeric. Stir. Add salt and water. Stir well.
• Cover. Simmer for 15- 20 minutes on medium low heat.
• Uncover. Stir. Continue cooking for 5-10 minutes until pork is cooked through.
• Turn off heat.
• Serve hot over bed of steamed rice.

• Tip:

• Soak whole dry Kashmiri lal mirch in vinegar for 30-45 minutes. Grind. Use as a marinade for pork for smoky flavour.
• Use ½ tsp (2 mL) each of ginger garlic powder as a substitute for fresh paste.

• ©/® Smucker Foods of Canada Corp. or its affiliates.