Source: dLife

Curried pork with a sweet pineapple, ginger, and pepper chutney.

Servings

0.75 lb Pork, tenderloin, lean, raw , trimmed of all visible fat and sliced into 1/4 inch slices
2 tsp curry powder
1 tsp ground coriander
2 tsp canola oil
2 medium garlic cloves , minced
2 tsp fresh ginger root , peeled and minced
1 chopped green bell peppers , seeded and chopped
1 medium red bell peppers , seeded and chopped
8 oz Pineapple, chunks, canned, with juice (unsweetened)
2 tbsp honey
0.5 tsp salt
1 tbsp fresh cilantro , chopped

1 Place the pork, curry powder, and coriander into a large plastic bag with a zip top, seal, and shake well to coat; set aside.
2 Heat 1 teaspoon of the oil in a large nonstick pan over medium high heat. Saute the garlic and ginger for 30 seconds. Stir in both peppers and cook until softened, about 4-5 minutes, stir often. Remove to a plate and keep warm.
3 Return pan to stove and heat remaining teaspoon of oil. Add in the pork and cook until beginning to brown, about 3-4 minutes, stirring occasionally. Add in the pineapple chunks with the juice and the honey. Cook for 2 minutes, stirring occasionally, then add in pepper mixture and heat thoroughly. Remove from heat and stir in cilantro before serving.

Save time and ask your butcher to trim the fat from the pork for you.