Pork Tenderloin with Poblano Vinaigrette Recipe | Yummly
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Pork Tenderloin with Poblano Vinaigrette

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Pork Tenderloin with Poblano Vinaigrette

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  • 2 lb. pork tenderloins (trimmed)
  • 1 cup sugar
  • 2 Tbsp. ground coriander
  • 2 Tbsp. curry powder
  • 2 Tbsp. onion powder
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. water
  • salt
  • pepper
  • cilantro sprigs (Cilantro sprigs, for garnish, optional)
  • 1 poblano chile (OR pasilla chile)
  • 1 shallot (thinly sliced)
  • 1/4 cup canola oil (OR other neutral-flavored oil)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup sherry vinegar
  • 1 Tbsp. ground cumin
  • salt
  • pepper
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    1. In a medium bowl, combine sugar, coriander, curry powder, onion powder and olive oil. Add 1 to 2 tablespoons water to make a paste. Spread paste over all sides of pork, transfer to a resealable bag, and set aside in the refrigerator for 3 hours.
    2. Preheat the oven to 350 degrees F. and line a shallow baking pan with foil. Remove pork from marinade (discard marinade), transfer pork to the prepared pan, and season with salt and pepper. Roast until the internal temperature is between 145 degrees F. (medium rare) and 160 degrees F. (medium), 25 to 30 minutes.
    3. Remove pork from the oven and let rest 3 minutes.
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