Pork Curry over Cauliflower couscous

1 tbsp olive Oil
2 tbsp mild curry powder
2 tsp crushed garlic
1 1/2 lb Pork Tenderloin Roast
1 red or green bell pepper seeded and diced
1 tbsp cider vinegar
2 cups water
1 lg head cauliflower

Heat 1/2 of oil over medium heat in large saucepan. Add curry powder and garlic; cook and stir for 1-2 minutes until garlic is golden.

Add pork and stir to coat completely with curry and garlic. Cook 5 - 7 min until pork cubes are pink in the center. Add bell pepper and vinegar, cook and stir for 3 min. Sprinkle with salt and pepper to taste.

Add water, bring to a boil. Reduce heat and simmer for 30 to 45 min, stir occasionally,
until liquid is reduced and pork is tender, adding additional water as necessary.

Meanwhile, trim and core the cauliflower, cut into equal pieces. Chop finely, you can use food processor, just don't puree.

Heat remaining oil in skillet, add cauliflower; cook and stir for 5 minutes or until tender. Do not over cook cauliflower.

Serve Pork over Cauliflower.

Makes 4 servings 14 carbs 40 protein