Curried Pork Tenderloin
Bring the exotic flavors of India to your table. Serve this curry marinated tenderloin with couscous, Corn & Cumin Raita and pita bread triangles.
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.
- Preheat 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 202 calories Protein 25 grams Fat 7 grams Sodium 66 milligrams Cholesterol 67 milligrams.
Recipe provided courtesy of National Pork Board.