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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. Fast Pork Recipes

April 2005

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Credit: © Tina Rupp

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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