Ingredients
-
1 1/2
-
1/2
-
2
-
2
-
1
-
2
-
1 1/2
-
1 1/2
-
1
-
2
-
-
-
-
-
Directions
Maple Curry Pork Tenderloin,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.,Absolutely LOVED this recipe…. I did not have the orange zest or coriander and it turned out amazing…. this is probably my new favorite pork tenderloin recipe… The next time I make it, I think I will take the left over sauce and make a gravy to put over mashed potatoes. I marinated for about 4 hours and it came out really juicy. I will marinate over night next time.,Very tasty! I followed another reviewer and doubled the curry powder. I baked it in a small dish and had lots of sauce, which was good with it – I could have even halved the marinade.
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Steps
|
1
Done
|
Trim Pork of Visible Fat. |
|
2
Done
|
Place Pork in a Large Resealable Bag. |
|
3
Done
|
Wisk All the Ingredients Together and Pour Over Pork. |
|
4
Done
|
Marinate For at Least 1 Hour. |
|
5
Done
|
Transfer Pork and Marinate to a Small Roasting or Baking Pan. |
|
6
Done
|
Roast, Uncovered at 350 F For 40 Minutes It Should Still Be Slightly Pink. |
|
7
Done
|
Let Stand For 10 Minutes Before Slicing. |
|
8
Done
|
Drizzle With Extra Sauce and Serve. |
