Maple Curry Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My sister-in-law made this one day and I loved it. I never would have tried it had I not tasted it first. It now makes a regular appearance in our dinner menus. It comes from the cookbook, 'Crazy Plates'. I have on occasion overdone the orange zest so now I often leave it out. Ingredients:
1 1/2 lbs pork tenderloin |
1/2 cup pure maple syrup |
2 tablespoons reduced sodium soy sauce, and |
2 tablespoons ketchup |
1 tablespoon dijon mustard |
2 teaspoons grated orange zest (optional) |
1 1/2 teaspoons curry powder, and |
1 1/2 teaspoons ground coriander |
1 teaspoon worcestershire sauce |
2 garlic cloves, minced |
Directions:
1. Trim pork of visible fat.
2. Place pork in a large resealable bag.
3. Wisk all the ingredients together and pour over pork.
4. Marinate for at least 1 hour.
5. Transfer pork and marinate to a small roasting or baking pan.
6. Roast, uncovered at 350 F for 40 minutes It should still be slightly pink.
7. Let stand for 10 minutes before slicing.
8. Drizzle with extra sauce and serve.
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