Bring the exotic flavors of India to your table. Serve this curry marinated tenderloin with couscous, Corn & Cumin Raita and pita bread triangles.


  • 1 pound pork tenderloin
  • 1/4 cup onion (finely chopped)
  • 1/4 cup celery (finely chopped)
  • 1 clove garlic (minced)
  • 2 teaspoons vegetable oil
  • 1 tablespoon curry powder
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon lemon peel (grated)
  • 1/3 cup lemon juice
  • 2 tablespoons honey
  • 2 drops hot pepper sauce
  • 1 bay leaf


  1. In small skillet, saute onion, celery and garlic in oil about 1 minute or until vegetables are tender. Add remaining ingredients except pork tenderloin. Simmer uncovered 3-4 minutes. Refrigerate until chilled.
  2. Place pork tenderloin in plastic bag or nonmetal baking dish. Pour chilled mixture over pork, turning to coat. Seal bag or cover dish; marinate 4 hours or overnight in refrigerator, turning pork several times.
  3. Heat oven to 400 degrees F. Remove pork from marinade. Place in shallow pan. Roast for 20 minutes or until meat thermometer registers 145 degrees F. Let stand 5 minutes; cut into thin slices.
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