The curry flavour doesn’t dominate this roast. Instead, it melds beautifully with grainy mustard and apricot jam to create a flavourful crust that also keeps the pork juicy.
Curried pork tenderloin
1
PREP TIME
8 min
Makes
4 to 6 servings
* PLUS Roasting Time: 30 minutes
Andreas Trauttmansdorff
Ingredients
- 2 pork tenderloins
- 1/4 cup apricot jam , or apple jelly
- 2 tsp Dijon mustard , grainy or regular
- 2 tsp Indian curry paste
Instructions
- Preheat oven to 450F (230C). Line a 9×13-inch (3-L) baking dish with foil. Place pork on foil. In a small bowl, stir jam with mustard and curry paste. Mixture will be lumpy. Spread just enough mixture over meat to lightly coat it.
- Roast, uncovered, in centre of preheated oven. Spoon more of remaining jam mixture over meat every 10 minutes, until an instant-read thermometer inserted into thickest part of pork reads 155F (70C), about 30 to 35 minutes. Remove from oven. Let stand 5 minutes, then slice into thick rounds. Delicious with a spinach salad.
Nutrition (per serving)
- Calories
- 255,
- Protein
- 40.9 g,
- Carbohydrates
- 8.9 g,
- Fat
- 5.3 g,
- Fibre
- 0.3 g,
- Sodium
- 159 mg.
