I haven't made this dish in a number of months, but every time I think about it, my mouth just waters. Seriously. Pork tenderloin is one of my faves. Such an easy meat to prepare and always so tender and juicy. A great main to serve your guests that doesn't take too much time or fussing over, so you can have more time to socialize...and enjoy your martini or wine or scotch or whatever you're in to enjoying (mine is all of the above). I love meals that you can throw in a bag (kinda like Shake n Bake but fancier), let marinate, throw in to the oven...and voila...a dish you can serve and be proud of. I absolutely LOVE the flavours in this...sweet and tangy with a lovely side of curry. I think this may have been one of my first forays into using curry... thus began a love affair that continues to this day. Longest relationship ever. Yup. Definitely. With no judgement whatsoever on the length of my relationships. I think if you try it you'll agree that it's a five star meal : it's fuss free, it's quick only taking 40 minutes to cook, and you will love the blend of flavours. A perfect 10 every time I make it. Cheers from Bistro 164. Curry on.
Maple Pork Tenderloin
from Crazy Plates Cookbook 1999
Skill level: Super easy
Deliciousness level: Over the top
Ingredients
1 1/2 lbs pork tenderloin
1/2 cup pure maple syrup
2 tbsp each reduced sodium soy sauce and ketchup
1 tbsp Dijon mustard
2 tsp grated orange zest (or 2 tsp orange marmalade)
1 1/2 tsp curry powder
1 1/2 tsp ground coriander
1 tsp Worcestershire sauce
2 cloves garlic, minced
Directions
Heat oven to 350 .
Place pork in a large, resealable plastic bag. Whisk together all the ingredients in a bowl and pour over the pork in the bag. Seal and marinate in fridge for 1 hour.
Place pork and marinade into a small baking dish. Roast, uncovered for 40 minutes, or until pork is done. Pork should still be slightly pink inside.
Let stand for 10 minutes. Thinly slice and drizzle with the extra sauce.
Tried this and LOVED it! Awesome recipe!
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