Curried Pork Tenderloin
|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)|
|Hot pepper sauce||2 Drop|
|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.