How to make it

  • 1. Drain the pineapple, reserving the juice set the pineapple slices aside.
  • 2. Whisk together reserved pineapple juice, soy sauce, brown sugar, and curry paste. Pour the mixture into a large ziplock bag add the pork and seal and chill at least 1 hour and up to 3 hours.
  • 3. Grate 2 oranges to equal 2 teaspoons grated rind, set rind aside. Squeeze juice from both oranges to equal 1 cup and set aside.
  • 4. Coat a medium saucepan with cooking spray and heat over medium heat add the garlic hald of the green onions and remaining 1 tablespoon ginger and saute for 2 minutes and then stir in the reserved orange juice, broth, bell peppers and remaining 1/2 tablespoon curry paste until blended. Bring to a boil and cook for about 12 minutes or until mixture is reduced by half. And cool for 10 minutes.
  • 5. Process orange mixture in a blender unril smooth stopping to scrape down the sides. Return orange juice mixture to saucepan and whisk in cream cheese over low heat until smooth. Keep warm.
  • 6. Remove pork from the marinade discarding marinade and lightly season the pork with the pepper.
  • 7. Put the pork in a dish and cover with foil and bake on 350 degrees F for about 40 minutes or until done.
  • 8. Slice the pork and pour the sauce over it.

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