Curried pork tenderloin



8 min


4 to 6 servings

* PLUS Roasting Time: 30 minutes
Curried pork tenderloin

Andreas Trauttmansdorff


  • 2 pork tenderloins
  • 1/4 cup apricot jam , or apple jelly
  • 2 tsp Dijon mustard , grainy or regular
  • 2 tsp Indian curry paste


  • 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.

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.