I know it's rather soon for me to return to the subject of cooking, but I cooked something for dinner last night that turned out well, so I figured I'd make a note of the recipe here. I pretty much made it up as I went along with a little guidance from some miscellaneous curry recipes. My husband and I both liked it a lot.
Pork Tenderloin with Curried Fruit Sauce
1 pork tenderloin
1/2 cup diced pineapple with juice
1 tablespoon raisins
2 Roma tomatoes, diced
1 tablespoon curry powder
1/2 teaspoon ground cinnamon
2 cloves crushed garlic
1 cube chicken bouillon
1/2 cup water
Bake whole pork tenderloin covered at 350 degrees Fahrenheit for 25-30 minutes. While it's baking, combine other ingredients in a saucepan and bring to a boil. Reduce heat slightly and simmer until tomatoes and pineapple begin to cook down and the sauce thickens slightly. Remove tenderloin from oven, slice into medallions, pour sauce over meat, and return to oven. Bake uncovered for another 25-30 minutes. Serve over steamed rice. Serves 2.
I used canned pineapple, but fresh would be much tastier. Instead of white rice, it might be interesting to go with brown rice or couscous - anything neutral to counter the spicy sauce. As a side dish, I sauteed fresh green beans in olive oil with a little bit of salt, sesame seeds and red pepper flakes as garnish.