An inn on the Danish seaside features this easy, exotic party dish. It is ideal for a make-ahead buffet. From “Casseroles & Salads”, a 2 in 1 cookbook, Nitty Gritty Productions, copyright 1977.
Ingredients: [‘boneless pork loin’, ‘orange%2c rind of’, ‘onions’, ‘butter’, ‘curry powder’, ‘salt’, ‘apricot halves’, ‘tomato paste’, ‘steamed rice’, ‘slivered almonds’]
Quantity of Ingredients: [“2 lbs boneless pork loin”,”1 orange, rind of”,”2 large onions, finely chopped “,”2 -3 tablespoons butter”,”2 teaspoons curry powder”,”1 teaspoon salt”,”1 (1 lb) can apricot halves”,”1 tablespoon tomato paste”,” hot steamed rice”,” toasted slivered almonds”]
Number of Servings: 6
Steps: [‘Cut meat into 1/2 in strips, discarding fat. Cut orange peel in thin strips. Using a flameproof casserole or Dutch oven, saute onions in 2 T. of butter until glazed and limp. Add curry powder and cook 1 minute. Push onions to the sides of the pan. Add meat and brown on all sides. If necessary, add additional butter. Add salt, apricot halves and juice, tomato paste and orange strips.’, ‘Cover and bake in a 300°F oven 2 hours. Stir once or twice to mash the apricots. Serve over hot rice tossed with almonds.’, ‘Note: A vegetable peeler works nicely for peeling the orange in long strips, then cut strips into 1/8 inch pieces.’]