Curried Pork Tenderloin Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Curry powder | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Lemon peel | 1 Tablespoon, grated | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Hot pepper sauce | 2 Drop | |
| Bay Leaf | 1 | |
| 1 whole pork tenderloin (about 1 pound), trimmed | ||
Directions
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.
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.
Chef
