Curried Pork Loins

Curried Pork Loins
Serves two to four people

Ingredients:
1 TBS olive oil	2 TBS all-purpose flour
1/2 Cup diced onion	1/4 Cup water &/or milk
1/2 Cup diced (red) pepper	1 lb pork loins (3-4 pork loins, 1/4 - 1/2 inch thick)
2 garlic cloves, crushed	Other ingredients: salt, black pepper, tyme.
3/4 Cup stock (chicken &/or beef)	1-2 Cups rice
1 tsp curry powder (yellow)
2 tsp red curry paste

PREPARATION:

- Lightly season pork loins with salt, pepper and tyme.
- In a large skillet, brown/sear meat in olive oil - reserve meat.
- Into the same pan add onion, garlic and curry, cook till onion is tender.
- Add chicken stock.
- Return meat to pan and let simmer 30-40 minuets.
- Salt and pepper to taste
- Stir cold water/milk into flour.
- Stir flour mixture into sauce pan.
- Continue to simmer and stir till thickened and bubbly.

Presentation Suggestions:

Place a generous amount of rice, covering half the plate. Ladle sauce on to the other half of the plate. Arrange meat on top of the sauce. Garnish with fresh basil leaves.

NOTES:
-	Experiment with combinations of curry to subtly change the taste and heat of the dish. For example, use 3-4 tsp of yellow curry powder or 2-3 tsp red curry paste.
-	I recommend using a combination of chicken and beef stock (sometimes called mock veal stock) for this dish. Though one or the other still works.
-	Any kind of rice will do. However my favorite with this particular dish is a Jasmine rice.
-	Lamb also works well in this dish. If lamb is used, garnish with fresh mint leaves.