Exotically Curried Pork Loin with Pan Fried Potatoes & Sauteed Spinach (serves 6)

This was another fabulous meal cooked while my friends Shawn and Jo were visiting. I cooked it on the night of their arrival, and so began three days of indulgence!

Exotically Curried Pork Loin with Pan Fried Potatoes & Sautéed Spinach (Plate by Potter Stan Andersen from Western North Carolina)

We all wanted to chat and catch up while trying different wines, but we also wanted to have something sumptuous to eat along with all that. Shawn suggested pork tenderloin because it is fast, and I suggested usingh a great new curry powder I had just discovered so I could forego trying to be creative, leaving that bit up to the curry powder. It all worked out splendidly, and we were treated to a wonderful dinner with little or no trouble on my behalf.

Cape Malay curry powder is a fruity and pungent curry blend from Cape town in South Africa, which has Indonesian influences. It has more perfume than heat, and is great if you like curry flavors but you are not overly fond of the hot aspect. It achieves this pleasant taste with spices like cloves, cardamom, fenugreek, mustard, coriander and fennel. The one I found also had dried curry leaves and the powder had whole fennel seeds and bits of cloves swirling through it.

Cape Malay Curry powder

It is definitely worth your while to hunt out spice mixes like this. Of course you can blend your own (and I do quite often), but having a can like this on hand is so convenient, and is also a nice way to educate your palate and learn about new flavors. If you are a timid cook, there is nothing better than having something else doing the thinking for you. It has saved many a dish of mine!

I also had a lovely selection of colorful fingerling potatoes, and they rounded out the meal perfectly.


You Will Need: 4  tbs extra-virgin olive oil, 2 pork tenderloin, cut into 1/2″ slices, 2 tbs cape Malay curry powder (or, 2 tbs mild, good quality curry powder), 2 sweet onions, diced, 1 vegetable bouillon cube (I used Rapunzel brand; see my pantry section for more information), 2 tbs all-purpose flour, 4 cups water, 8 to 10 cups fresh spinach, washed, sea-salt and cracked black pepper to season meat.

Preheat oven 375*

1 – Season pork with a sprinkle of salt and pepper and set aside. Put big saute pan on medium heat and add 2 tbs of the oil. Add the onions and cook for 10 minutes, stirring occasionally.

Saute onions

2 – Add the curry powder and stir into onions for 1 minutes before adding the flour. Continue to stir to incorporated. Add the crumbled bouillon cube and the liquid 1 cup at a time. When it comes to a simmer add the pork. Cover with lid and place in oven for 30 to 40 minutes, or until meat is nice and tender (check after 30 minutes)

add curry powder

3 – While pork is in oven wash the potatoes, cutting bigger ones in half if necessary. Put in pot and cover with cold water. Bring to a boil and cook until soft, but still firm.

Put big saute pan on medium heat and add 2 or 3 tablespoons of oil. Add potatoes and cook until getting brown in spots, stirring occasionally and adding more oil if necessary. Add a dash of salt and pepper according to your taste. Keep warm.

Cook the colorful potatoes

4 – When pork is done cooking, put big pan on stove top and saute spinach in a little extra-virgin olive oil until wilted.

*you can also just add the spinach to the pork when it comes out of the oven, cover and let it sit for 10 minutes. You can then stir the wilted spinach into the dish*

Cook spinach

Serve on warm plates giving each person a nice portion of everything.

Time to eat!

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