Heart-Healthy Savory Pork Curry

Nutriscore Rating: 74/100

Delight both your taste buds and your health goals with this Heart-Healthy Savory Pork Curry, a vibrant, nutrient-packed dish that delivers bold flavors without compromising on wellness. Featuring tender lean pork tenderloin and a fragrant blend of spices like curry powder, cumin, and turmeric, this curry is elevated with fresh ginger and garlic for a depth of flavor. Low-sodium chicken broth and light coconut milk provide a creamy, wholesome base, while nutrient-rich red bell peppers, spinach, and cilantro finish the dish with a touch of freshness. Perfectly balanced with a squeeze of lime, this curry is a guilt-free comfort food option that’s ready in just over an hour. Pair it with brown rice or quinoa for a satisfying meal packed with protein, fiber, and heart-friendly goodness.

Recipe Information

• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 1 pound lean pork tenderloin
• 1 tablespoon olive oil
• 1 whole large onion
• 3 cloves garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne pepper
• 2 cups low-sodium chicken broth
• 1 can canned diced tomatoes
• 1 cup light coconut milk
• 1 whole red bell pepper
• 2 cups spinach leaves
• 0.5 cup cilantro
• 1 whole lime
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper

📝 Instructions

16 steps

1. Cut the pork tenderloin into 1-inch cubes. Season with salt and ground black pepper. Set aside.

2. In a large pot or Dutch oven, heat the olive oil over medium heat.

3. Finely chop the onion, mince the garlic cloves, and grate the ginger.

4. Add the onion to the pot and sauté for about 5 minutes until translucent.

5. Add the minced garlic and grated ginger to the pot and sauté for another 2 minutes.

6. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.

7. Add the cubed pork to the pot, stirring well to coat it in the spices. Cook for about 5 minutes until the pork is lightly browned.

8. Pour in the low-sodium chicken broth and the can of diced tomatoes with their juice. Stir to combine.

9. Bring the mixture to a gentle simmer over medium-low heat. Cover and let cook for 20 minutes.

10. Meanwhile, slice the red bell pepper into thin strips.

11. After 20 minutes of simmering, add the light coconut milk and red bell pepper strips to the pot.

12. Simmer uncovered for another 15 minutes, stirring occasionally, until the pork is cooked through and the flavors are melded.

13. Stir in the spinach leaves and cook for an additional 3 to 4 minutes until the spinach is wilted.

14. Taste and adjust seasoning with additional salt and pepper if necessary.

15. Garnish with chopped cilantro and a squeeze of fresh lime juice before serving.

16. Serve the curry over a bed of brown rice or quinoa for a complete meal.

Nutrition Facts

1 serving (2032.8g)

Calories		1255
% Daily Value*
Total Fat		55.6 g	71%
	Saturated Fat	20.3 g	102%
	Polyunsaturated Fat	4.8 g
Cholesterol		289 mg	96%
Sodium		6296 mg	274%
Total Carbohydrate		57.6 g	21%
	Dietary Fiber	17.3 g	62%
	Total Sugars	28.8 g
Protein		133.2 g	266%
Vitamin D		0.0 mcg	0%
Calcium		345 mg	27%
Iron		25.5 mg	142%
Potassium		3929 mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 500 cal (39.6%%)

Protein: 532 cal (42.2%%)

Carbs: 230 cal (18.2%%)