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Ingredients
US|METRIC
6 SERVINGS
- 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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Directions
- 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.
- 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.
- Remove pork from the oven and let rest 3 minutes.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium350mg15% |
| Potassium800mg23% |
| Protein34g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber3g12% |
| Sugars34g |
| Vitamin A6% |
| Vitamin C6% |
| Calcium8% |
| Iron25% |
* 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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