Pork Vindaloo Rate this article: 4.0 1896 Print Yield:Serves 6 Prep Time: 20 minutes Cooking Time: 25 minutes Ingredients: 1 boneless Ontario pork loin, about 2 lbs/1 kg 2 Tbsp (30 mL) all purpose flour 1 Tbsp (15 mL) each ground coriander and cumin 2 tsp (10 mL) ground turmeric 1/2 tsp (2 mL) ground cinnamon 1 Tbsp (15 mL) canola oil 2 onions, chopped 2 cups (500 mL) sodium-reduced chicken broth 5 cloves garlic, minced 2 Tbsp (30 mL) minced fresh ginger 1/4 cup (60 mL) white vinegar 1/2 tsp (2 mL) cayenne pepper Cooking Instructions: Trim visible fat from pork loin. Cut into 1-inch (2.5 cm) pieces and place in bowl. Add flour, coriander, cumin, turmeric and cinnamon and toss to coat well. In large shallow saucepan, heat oil over medium high heat, reserving flour mixture; brown pork in batches and remove to plate. Reduce heat to medium and add onions. Add 1/2 cup (125 mL) of the stock and cook, stirring for 3 minutes or until onions are starting to soften. Add garlic, ginger and remaining flour mixture; cook for 2 minutes. Stir in vinegar. Return pork to the saucepan and stir to combine. Add remaining broth and cayenne; bring to boil. Simmer for about 15 minutes or until pork is tender. Slow Cooker Variation: Reduce chicken broth to 1 1/2 cups (375 mL). In skillet brown coated pork and place in slow cooker. Cook onions and remaining ingredients in skillet and pour into slow cooker. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Pulled Pork Ice Cream Pork Chop Tagine with Apricots