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Bring the exotic flavors of India to your table. Serve this curry marinated tenderloin with couscous, Corn and 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

1. 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.
2. 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.
3. Heat oven to 400 degrees F.
4. Remove pork from marinade. Place in shallow pan. Roast for 20 to 30 minutes or until meat thermometer registers 155 degrees F. 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.

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