Curry-glazed pork with apple antipasto
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- Prep Time12 mins
- Total Time12 mins
- Makes6 to 8 servings
Andreas Trauttmansdorff
Ingredients
4 apples, perferably red-skinned
1 tbsp olive oil
1/4 cup honey
1 tbsp Indian curry paste
3 pork tenderloins, each about 375 g
250-g jar antipasto, about 1 cup
4 green onions
Instructions
Position oven racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Line 2 rimmed baking sheets with foil or use one lined baking sheet and a 9x13-inch (3-L) baking dish. Slice unpeeled apples in half. Cut out cores. Slice halves into 4 wedges. Place in a large bowl. Drizzle with oil.
In another large bowl, stir honey with curry paste. Spoon one-quarter of mixture over apples and toss to evenly coat. Spread out on foil-lined baking sheets, leaving enough room for tenderloins. Place pork in bowl with honey mixture and rub all over pork. Place on foil-lined sheet, making sure there is space between tenderloins.
Place one baking sheet on top rack and one on bottom rack. Roast, uncovered, in preheated oven until a thermometer inserted in thickest part of pork reads 155F (70C), 25 to 30 minutes. Halfway through roasting, switch pans from one rack to the other. Meanwhile, place antipasto in a medium-size, microwave-safe bowl. Thinly slice green onions and stir in.
Once pork is done, remove from oven. Let stand 5 minutes. Place half of apples on a cutting board. Coarsely chop. Stir into antipasto. Microwave on medium until warm, 1 to 2 minutes, stirring halfway through. Slice pork into thick rounds. Pour any pan juices into antipasto and stir. Place pork on plates. Spoon antipasto overtop. Top with roasted apples.
Nutrition (per serving)
Calories 295, Protein 31.2g, Carbohydrates 23.1g, Fat 8.7g, Fibre 2.5g, Sodium 160mg.
Often there's just no time to cook a big roast when you're pulling a last-minute dinner together. Try pork tenderloin and you'll still satisfy that roast craving in half the time.
Your complete menu
Start with a cheese platter with cheddar, havarti or brie and grapes. Serve with roasted potatoes or rice and green beans or peas. End with bakery fruit tarts or lemon meringue pie.