Pork Vinda-gou

This is something I call vinda-gou as it is a combo of
vindaloo and goulash. Only because it uses curry and papricka
and also includes veggies. Fusion cuisine can be any two flavors.
Have fun with your two favorite dishes by combining them together.

I had some left over pork tenderloin pieces; you know, the ones that
are not big enough for a chop, but not small enough to consider stew meat.
I made a thick marinade with olive oil, a bit of vinegar, paprika,
tumeric, corriander, cardamom, salt, pepper, garlic, cumin, a bit of
clove and cinnamon, coated the pork pieces and let sit for a few hours.

I then made some brown rice when it was time for dinner. Browned the pork
pieces, added some sliced bell and hot peppers and some sliced onion.
Covered it with tomato sauce and some dry vermouth. Put the lid on it
and let it simmer till the rice was done. I served it over my rice
with a sprinkling of chives and parsley. It was yummy! Again, this
could stand as a meal alone, but you can add some more greens or a
salad as a side dish to round it out. You aren't limited to serving
over rice either, noodles would be fine.

Good luck with your fusion cooking!