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Description
Bring the exotic flavors of India to your table. Serve this curry marinated tenderloin with couscous, Corn & Cumin Raita and pita bread triangles.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin
- 1/4 cup onion (finely chopped)
- 1/4 cup celery (finely chopped)
- 1 clove garlic (minced)
- 2 tsp. vegetable oil
- 1 Tbsp. curry powder
- 1 Tbsp. fresh parsley (chopped)
- 1 Tbsp. lemon peel (grated)
- 1/3 cup lemon juice
- 2 Tbsp. honey
- 2 drops hot pepper sauce
- 1 bay leaf
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Directions
- 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.
- 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.
- 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.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1.5g8% |
Trans Fat0g |
Cholesterol75mg25% |
Sodium75mg3% |
Potassium550mg16% |
Protein24g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber1g4% |
Sugars10g |
Vitamin A4% |
Vitamin C25% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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