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Curried Pork Tenderloin

2 ts Vegetable oil
1/4 c Onion; finely chopped
1/4 c Celery; finely chopped
1 Clove garlic; minced
1 tb Curry powder
1 tb Fresh parsley; chopped
1 tb Lemon peel; grated
1/3 c Lemon juice
2 tb Honey
1/8 ts Hot pepper sauce
1 Bay leaf
1 1/4 lb Pork tenderloins

Prep: 10 min, Marinate: 4:00, Cook: 30 min, plus chilling time. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion, celery and garlic about 1 minute or until tender. Add remaining ingredients, except pork tenderloin. Simmer uncovered 3-4 minutes. Remove from heat and chill .

Place tenderloin in a plastic bag or glass baking dish. Pour marinade 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. Remove pork from marinade, reserving marinade. Place in a shallow pan and roast 20-30 minutes per pound or until a meat thermometer reads 155°F, basting with reserved marinade occasionally. Let stand 5 minutes and cut into thin slices.

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