Cubed Indian Pork with Sweet Onions and Bell Peppers (Deconstructed) #Publix4Pork

Heather says:

This recipe for pork cubes with sweet onions and bell peppers is a modification of another recipe for the National Pork Board's Good and Good for You Campaign. I had to modify this recipe (which was supposed to be for kebabs) because skewers and small children do not mix. I swear I stored the skewers  in the highest cabinet, but still they were all destroyed in the name of sword fighting or spell casting a la Harry Potter. Who knows. However, I'm pretty much certain mine isn't the only household that has a baking dish, but lacks skewers.

This week Publix and the Good and Good for you Campaign are featuring sirloin pork roast. Roast simply means a large cut of meat and the loin part refers to the cut coming from the loin (behind the shoulder, along the upper part of the back). It's not as tender as the tenderloin but will still fall apart with a long, wet cook (like braising) so it's not the best choice for the slow cooker. Baking, roasting, and indirect grilling work well for this cut.

This recipe is fantastic for a busy night. The marinade is simple to make and everything can be assembled first thing in the morning. The pork cubes cooks in just about the same time it takes to make a pot of rice and a side of frozen vegetables. Easy peasy lemon squeezy. I love curry, and it's a wonderful change of pace from our usual repertoire.

For more recipe ideas visit PorkBeInspired.com and follow them on Twitter.

: Indian Pork Cubes with Sweet Onions and Bell Peppers

: Recipe Courtesy of the National Pork Board

 1 bone-in sirloin pork roast, about 4lbs, boned and cut into 1 – 1.5 inch cubes2 large bell peppers (red, orange, or yellow preferred)1 large sweet onion, cut into 1 inch chunks
Indian Spice Paste4 large garlic cloves2 TBSP curry powder1 TBSP kosher salt1 TBSP ground cumin1 TBSP coriander1/4 tsp cayenne (optional)1/2 cup lemon juice2 TBSP olive oil2 TBSP water InstructionsPlace all of the Indian Spice Paste ingredients in a food processor and pulse until combined.Place pork in a large zippered, plastic bag or a shallow, covered container. Stir spice paste in with the pork cubes and refrigerate for 2 – 4 hours.Preheat the oven to 425F.Place the pork cubes in a 9 x 13 baking pan and add the bell peppers and onions. Stir to combine.Bake for 20 – 30 minutes, stirring once. Remove from the oven when the pork measures 145F.Serve over rice

If you choose to prepare these as kebabs, assemble and grill directly over a medium hot grill. 10 – 12 minutes, turning to cook evenly.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet tags: Gluten free

Number of servings (yield): 8

Calories: 225

Fat: 10 grams

Protein: 27 grams

Enjoy!

 This recipe was sponsored by Publix and the National Pork Board, all opinions including my dismay over skewers and impromptu weapons are my own.

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