Grilled Pork with Curried Apricots and Napa Cabbage
Katy Sparks loves pairing curry with fruit, as she's done in this unusual recipe for pork with sweet apricots and wilted cabbage. She opts for a mild curry powder instead of the spicier Madras kind, which could overwhelm the other flavors in this dish.
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1 cup dried apricots
1 cup water
1 pound pork tenderloin, cut into 4 pieces
Extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 teaspoons mild curry powder
1 head of Napa cabbage (2 pounds), shredded
1 1/2 teaspoons minced fresh rosemary
Light a grill. In a small saucepan, cover the apricots with the water and bring to a boil. Remove from the heat and let stand for 3 minutes, then drain.
Rub the pork with olive oil and season with salt and pepper. Grill over a moderately hot fire, turning occasionally, until cooked through, about 10 minutes. Let rest for 5 minutes, then cut each piece into 3 slices.
Meanwhile, in a large skillet, melt the butter. Add the curry powder and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the cabbage, apricots and rosemary, season with salt and pepper and cook over high heat, stirring until the cabbage is wilted, about 5 minutes. Transfer the curried cabbage and apricots to plates, top with the grilled pork slices and serve.