Bring the exotic flavors
of India to your table. Serve this curry marinated tenderloin
with couscous, Corn
& Cumin Raita
and pita bread triangles.
Curried
Pork Tenderloin
- 1 whole pork tenderloin,
about 1 pound
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 clove garlic, minced
2 teaspoons vegetable oil
1 tablespoon curry powder
1 tablespoon chopped fresh parsley
1 tablespoon grated lemon peel
1/3 cup lemon juice
2 tablespoons honey
2 drops hot pepper sauce
1 bay leaf
- In small skillet, saute
onion, celery and garlic in oil about 1 minute or until vegetables
are tender. Add remaining ingredients except pork tenderloin.
Simmer uncovered 3 to 4 minutes. Refrigerate until chilled.
- Place pork tenderloin
in plastic bag or nonmetal baking dish. Pour chilled mixture
over pork, turning to coat. Seal bag or cover dish; marinate
4 hours or overnight in refrigerator, turning pork several times.
- Heat oven to 400°F
(205°C).
- Remove pork from marinade.
Place in shallow pan. Roast for 20 to 30 minutes or until meat
thermometer registers 155°F (approximately 65°C). Let
stand 5 minutes; cut into thin slices.
Serves 4.
Nutrition Facts: Calories
202 calories Protein 25 grams Fat 7 grams Sodium 66 milligrams
Cholesterol 67 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
