Crock-Pot Pork CurryBy KerryAnn
This will be our last crock-pot main dish this week. Tomorrow, we’ll post a side dish.
I realize not everyone eats pork, but I am posting this recipe for the benefit of those who do. If you don’t like pork, you can use boneless, skinless chicken breasts or thighs instead.
From the Menu Mailer
2 pounds boneless pork loin, cubed
1 apple, diced
1 onion, diced
1/2 cup orange juice
1 tbs curry powder, or to taste
1 clove garlic, pressed
1 tsp salt
½ tsp ground ginger
¼ tsp cinnamon
2 tbs cornstarch or arrowroot
2 tbs chicken stock or water, cold or room temp
¼ cup raisins or pitted prunes, chopped, optional
In a 3-qt crock-pot, combine the pork, apple, onion, juice, and spices. Cover and cook on low 6 hours.
Turn the heat to high. Combine the cornstarch and the stock and stir until smooth. Stir into the crock-pot, re-cover and cook an additional 30 minutes. Stir thoroughly. Sprinkle each serving with the raisins.
Disclaimer: Some of the links in some of my posts are affiliate links. When you click them you allow me to cover a small portion of the cost of this blog. Blogging isn’t cheap and I appreciate your support so we can keep churning out awesome recipes and quality content. Using my affiliate link is like leaving a tip. Thank you. You can read more of our disclaimers here.
KerryAnn Foster runs Intentionally Domestic, formerly Cooking Traditional Foods. Founded in 2005, we help you feed your family nourishing foods they will love. KerryAnn has thirteen years of real food experience. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, PCOS, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. She is also an It Works! Triple Diamond Independent Distributor and she loves that crazy wrap thing!