2 teaspoons canola oil

3/4 pound pork tenderloin, cut into 1 inch cubes

1 cup frozen chopped onion

2 teaspoons minced garlic

1 tablespoon mild curry powder

1/2 teaspoon ground turmeric

1 cup reduced-sodium canned diced tomatoes

1/2 cup light coconut milk

Salt and freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add pork and brown on all sides about 2 minutes. Add onion, garlic, curry powder and turmeric. Saute 1 minute, mixing the spices together. Add the tomatoes with their juice. Stir to combine all ingredients. Cook 2 minutes. Add coconut milk and salt and pepper to taste. Serve over the rice.

Yield 2 servings.