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Curried Pork Tenderloin

Healthycooking's picture
  Vegetable oil 2 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Curry powder 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Grated lemon peel 1 Tablespoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Honey 2 Tablespoon
  Hot pepper sauce 2 Drop
  Bay leaf 1
  Pork tenderloin 1 Pound, trimmed

Heat oil in small skillet over medium-high heat.
Add onion, celery and garlic; cook and stir about 1 minute or until vegetables are tender.
Add all 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 375°F.
Remove pork from marinade, reserving marinade.
Place in shallow pan.
Roast 25 to 35 minutes or until meat thermometer registers 155°F, basting with reserved marinade occasionally.
Let stand 5 minutes; cut into thin slices.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1014 Calories from Fat 430

% Daily Value*

Total Fat 48 g74.5%

Saturated Fat 9.7 g48.4%

Trans Fat 0.2 g

Cholesterol 294.9 mg98.3%

Sodium 281.7 mg11.7%

Total Carbohydrates 51 g17%

Dietary Fiber 9 g35.9%

Sugars 30.1 g

Protein 98 g195.3%

Vitamin A 32.9% Vitamin C 140.8%

Calcium 18.6% Iron 59.4%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Curried Pork Tenderloin Recipe