Pork Vindaloo

• 2 (3 1/2-ounce) bags boil-in-bag brown rice
• 2 teaspoons canola oil
• 1 (8-ounce) container prechopped onion
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
• 1 1/4 teaspoons garam masala
• 1 teaspoon garlic powder
• 1 teaspoon mustard seeds
• 2 teaspoons bottled ground fresh ginger (such as Spice World)
• 1/4 to 1/2 teaspoon ground red pepper
• 1/4 cup fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon red wine vinegar

1. Prepare rice according to package directions, omitting salt and fat; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 2 minutes. Combine pork and next 5 ingredients (through red pepper); toss well. Add pork mixture to pan; saute for 5 minutes or until lightly browned.
3. Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally. Remove from heat; stir in cilantro and vinegar. Serve over rice.

boil, canola oil, onion, pork tenderloin, garam masala, garlic, mustard seeds, bottled ground fresh ginger, ground red pepper, chicken broth, tomatoes, tomato sauce, fresh cilantro, red wine vinegar

Taken from www.myrecipes.com/recipe/pork-vindaloo-0 (may not work)