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.
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