I love curry and I can’t wait to try this easy recipe! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
I ruined a beautiful pork loin roast recently. I cooked it too long in not enough liquid and dried it out. Mistakes happen, I guess. But, I was not about to waste that roast, dry or not. So, I began looking for recipes that would tenderize the already-cooked meat and perk up the flavor. I found a curry cream sauce recipe that would do the trick, but it was full of fat and calories. I lightened it up by using 98% fat free cream of chicken soup and reduced calorie mayonnaise (the kind that’s made with olive oil).
About 4-6 boneless, skinless chicken breasts, legs, or thighs can be substituted for the pork. The chicken parts needn’t be sliced. I would recommend using leftover chicken or pork; this saves the step of browning the meat before it goes into the slow cooker for this recipe.
Curry is a strong, unique flavor, and usually folks either like it or they don’t. Start with 1 T. of curry and add more if you like a more intense flavor. You can always add spice to the dish, but you can’t remove it! Give Pork in Curried Cream Sauce a try and see if your family enjoys this unusual dish alongside fresh spring asparagus and couscous.
Pork in Curried Cream Sauce
3-4 c. cooked pork loin, sliced
1 (10 ¾-oz) can low-fat cream of chicken soup
½ c. reduced calorie mayonnaise
½ c. chicken stock
1-2 T. curry powder
dash of salt
1/8 t. pepper
1 lb. asparagus, ends trimmed and crisp steamed
couscous (or rice)
Combine soup, mayonnaise, stock, curry powder, salt & pepper. Fold in pork and place in slow cooker. Cover and cook on low 5 hours or high 3 hours. Serve pork in curried cream sauce over asparagus and couscous and top with freshly chopped parsley, if desired.
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