Ingredients
3
tablespoons all-purpose flour
2
tablespoons curry powder
1/2
teaspoon salt
1
pound pork boneless center cut loin, cut into 1-inch pieces
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
pound small red potatoes, cut into fourths (3 cups)
1
can (14 1/2 ounces) whole tomatoes, undrained
1/2
cup apple juice
2 1/2
cups cauliflowerets
Preparation
Mix flour, 1 tablespoon of the curry powder and the salt in resealable plastic food-storage bag. Add pork; toss to coat. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil, stirring occasionally, until brown.
Place onion and potatoes in 3 1/2- to 4-quart slow cooker. Top with pork and tomatoes. Mix apple juice and remaining 1 tablespoon curry powder; pour over pork.
Cover and cook on low heat setting 8 to 9 hours or until pork and potatoes are tender.
Stir in cauliflowerets. Cover and cook on low heat setting about 1 hour or until cauliflower is tender.
