Pork Do Pyaaz (Pork Tenderloin Strips with Onions and Bottle Masala)

This takes a while to cook but is very simple to put together, if you already have bottle masala handy. And the results are delicious! I've written the recipe as originally presented, but we had 900g of tenderloin and thus made a double batch.

The recipe calls for green bell pepper. We made it with red and yellow and had no complaints. I think it would work with either, but we generally prefer red bell peppers to green. The salt and oil are also reduced relative to the original recipe.

Pork Do Pyaaz

660 Curries by Raghavan Iyer (p. 219)

Ingredients

• 1 tbsp oil
• 2 medium red onions, halved and thinly sliced
• 1 large bell pepper, cut into thin strips
• 450g pork tenderloin, cut into 5mm discs and then the discs cut into 5mm-wide strips
• 2 tsp bottle masala
• 1 tsp coarse salt
• ¼ C chopped fresh cilantro

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add onions and bell pepper, stir together, and cover.
3. Cook, stirring occasionally, until the onions are deeply browned and the peppers tender, 25-30 minutes; as the liquid cooks off you will need to stir more often.
4. Stir in the pork, bottle masala, and salt.
5. Increase heat to medium-high and cook, uncovered, stirring occasionally, until browned, ~10 minutes.
6. Remove from heat and stir in cilantro.