Best Curry Pork Tenderloin Recipes

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CURRY PORK TENDERLOIN



Curry Pork Tenderloin image

Full of flavor! Serve over rice and with steamed vegetables on the side.

Provided by BECKIL

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon red pepper flakes
1 (2 pound) pork tenderloin, cut into thin 1 1/2 inch strips
2 tablespoons cooking oil
½ cup Marsala wine or white wine
1 (14 ounce) can coconut milk
½ cup crunchy peanut butter
2 cubes beef bouillon
3 teaspoons curry powder, or to taste
3 cloves garlic, pressed
1 onion, diced
1 pound fresh mushrooms, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
  • Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
  • In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g

THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE



Thai-Spiced Pork Tenderloin with Orange Curry Sauce image

Categories     Ginger     Marinate     Roast     Sauté     Orange     Pork Tenderloin     Curry     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

For sauce
3 cups orange juice
1 carrot, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons grated peeled fresh ginger
2 large garlic cloves, sliced
1 jalapeño chili, seeded, minced
1 tablespoon ground cumin
1 tablespoon Thai red curry base
For pork
1/2 cup molasses
1/2 cup reduced-sodium soy sauce
1/4 cup Thai red curry base
1 tablespoon grated peeled fresh ginger
1 1/2 pounds pork tenderloin, trimmed
1 tablespoon vegetable oil
6 tablespoons (3/4 stick) chilled butter, cut into pieces

Steps:

  • Make sauce:
  • Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make pork:
  • Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
  • Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
  • Cut pork into 1-inch-thick slices. Serve with sauce.

GREEN CURRY PORK TENDERLOIN



Green Curry Pork Tenderloin image

Categories     Pork     Marinate     Dinner     Lime     Pork Tenderloin     Curry     Grill     Grill/Barbecue     Advance Prep Required     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 24

Pork and marinade:
1/2 cup reduced-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons pure maple syrup
2 tablespoons toasted sesame oil
2 pork tenderloins (about 2 1/4 pounds total)
Cumin-spiced pumpkin seeds:
1 tablespoon vegetable oil
3/4 cup shelled pumpkin seeds (pepitas)
1/2 teaspoon cumin seeds
1 tablespoon sugar
1 tablespoon fresh lime juice
Kosher salt
Curry sauce and assembly:
3 tablespoons vegetable oil, divided
1 small shallot, chopped
1 garlic clove, chopped
1/4 cup green Thai curry paste
1 teaspoon finely grated lime zest
1 14-ounce can unsweetened coconut milk
1/4 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon (packed) light brown sugar
Kosher salt, freshly ground pepper

Steps:

  • For pork and marinade:
  • Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
  • For cumin-spiced pumpkin seeds:
  • Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
  • For curry sauce and assembly:
  • Heat 1 tablespoon oil in a medium saucepan over medium heat.
  • Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
  • Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
  • Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
  • Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
  • DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.

PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT GLAZE



Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze image

This is a Latin-style recipe with so much flavor, if you are looking for a wonderful dish to serve to guests, I have to suggest this one, and you can stuff the pork and refrigerate up to 24 hours before roasting. If possible purchase the Crosse and Blackwell red currant jelly brand for this. You can easily double the recipe to four tenderloins to serve 8-10 people if desired. If you love flavor, you will love this pork dish!

Provided by Kittencalrecipezazz

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 tablespoons butter
4 cups walnut halves
2 teaspoons curry
2 tablespoons olive oil
1 -2 tablespoon fresh minced garlic
2 (1 1/2 lb) pork tenderloin
3 teaspoons coriander
2 teaspoons cumin
2 teaspoons salt
1/2-1 teaspoon black pepper
2 (12 ounce) jars red currant jelly
1 tablespoon cooking sherry
1/2 teaspoon dry crushed red pepper
2 teaspoons apple cider vinegar
1 teaspoon ginger powder
1/4 cup shallot, finely chopped

Steps:

  • Set oven to 350°F.
  • Grease a 13 x 9-inch baking dish.
  • For the pork; melt the butter in a small skillet over medium heat; add in the 4 cups walnut halves, cook stirring for about 1-2 minutes or until lightly toasted; reserve 1 cup for garnish.
  • Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).
  • Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.
  • Press open then evenly divide and spread the walnut mixture down the center.
  • Pull pork together, then secure with skewers, or tie with cooking string.
  • In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.
  • Place the pork seam-side down in the baking pan.
  • At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.
  • Bake for about 1 hour or until the internal temperature reaches 170 degrees.
  • Remove from oven and allow to rest while preparing the glaze.
  • For the glaze; combine the jelly, sherry, crushed red pepper, vinegar, ginger and shallots in a small saucepan; bring to a boil, reduce heat to low, cook stirring occasionally for about 5 minutes; cover to keel warm.
  • Slice the pork into about 1/2-inch slices.
  • Arrange 2-3 pieces per plate.
  • Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.
  • Delicious!

Nutrition Facts : Calories 1878, Fat 113.4, SaturatedFat 21.8, Cholesterol 255.1, Sodium 1470.1, Carbohydrate 139.5, Fiber 10.2, Sugar 90.5, Protein 88.9

GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD



Grilled Pork Tenderloin and Curry Potato Salad image

Provided by Eddie Jackson

Categories     main-dish

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 24

10 to 15 red potatoes
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 to 2 tablespoons Dijon mustard
1 teaspoon sweet relish
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
A few green onions, finely diced
Curry powder, for seasoning
Garlic powder, for seasoning
A few dashes of white wine vinegar
2 hardboiled eggs, chopped
Cayenne pepper, for seasoning
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon brown sugar
1 tablespoon dried thyme
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 pork tenderloins (about 1 1/4 pounds each)

Steps:

  • For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
  • Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
  • For the pork: Prepare a grill for medium heat.
  • Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
  • Serve the pork with the potato salad.

MAPLE CURRY PORK TENDERLOIN



Maple Curry Pork Tenderloin image

My sister-in-law made this one day and I loved it. I never would have tried it had I not tasted it first. It now makes a regular appearance in our dinner menus. It comes from the cookbook, 'Crazy Plates'. I have on occasion overdone the orange zest so now I often leave it out.

Provided by Laowai wife

Categories     Pork

Time 50m

Yield 1 Pork tenderloin, 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork tenderloin
1/2 cup pure maple syrup
2 tablespoons reduced sodium soy sauce, and
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 teaspoons grated orange zest (optional)
1 1/2 teaspoons curry powder, and
1 1/2 teaspoons ground coriander
1 teaspoon Worcestershire sauce
2 garlic cloves, minced

Steps:

  • Trim pork of visible fat.
  • Place pork in a large resealable bag.
  • Wisk all the ingredients together and pour over pork.
  • Marinate for at least 1 hour.
  • Transfer pork and marinate to a small roasting or baking pan.
  • Roast, uncovered at 350 F for 40 minutes It should still be slightly pink.
  • Let stand for 10 minutes before slicing.
  • Drizzle with extra sauce and serve.

CURRY PORK TENDERLOIN



Curry Pork Tenderloin image

When I first got my new stove 5 years ago, I was given a few recipes to try out..Of course I tried out a few, just to get the hang of cooking with convection. I had never bought a pork tenderloin. Now I buy them all the time. This will almost make 3 seperate meals. 2 dinners and pork sandwiches for light eaters, and 2 people for...

Provided by deb baldwin

Categories     Pork

Time 2h10m

Number Of Ingredients 14

2 pork tenderloins
1/2 c olive oil, extra virgin
CURRY PORK RUB
2 Tbsp curry powder
1 tsp pepper
1 Tbsp ginger, minced
1 Tbsp garlic, minced
MONTREAL RUB
2 Tbsp montreal steak seasoning
1 Tbsp garlic, minced
SWEET MESQUITE RUB
2 Tbsp sweet mesquite seasoning (costco)
1/2 Tbsp garlic, powder
opt: you can add a little smoked paprika

Steps:

  • 1. Rub pork tenderlions lightly with olive oil. Choose a rub: curry, montreal or mesquite. Make a rub out of the spices. Rub tenderloins with spices. Place any left over oil and spices in a 1 gal zip lock bag and refrigerate for at least 1 hour. I use my broiling pan, and spray with a non stick spray and line bottom pan with foil.
  • 2. Preheat oven to 350 degrees on Pure Convection. (Preheat oven to 375 degrees on bake) Place tenderloins on the broiler pan. (You can use a flat roastin rack in a roasting pan)
  • 3. Place in center of oven and cook until internal temperature reaches 155 degrees. I like my tenderloins at 165 to 170 degrees for well done.
  • 4. Cook time will be about 45 - 50 minutes (155), 60 minutes (170) Let tenderloins sit for 5-10 minutes before carving. Cover with foil. *You may also use a 3-4 pound pork roast with this recipe. Marinate it the same way and cook it at the same temperature. Cook time will be closer to 2 hours for a roast at the size..Yummm yummm yummm

PORK TENDERLOIN WITH TANGERINE CURRY SAUCE



Pork tenderloin with Tangerine Curry Sauce image

Make and share this Pork tenderloin with Tangerine Curry Sauce recipe from Food.com.

Provided by Elmotoo

Categories     Pork

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 15

3 cups tangerine juice
1 carrot, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons grated peeled fresh ginger
2 cloves garlic, sliced
1 jalapeno chile, seeded,minced
1 tablespoon ground cumin
1 tablespoon Thai red curry paste
1/2 cup molasses
1/2 cup reduced sodium soy sauce
1/4 cup Thai red curry paste
1 tablespoon grated peeled fresh ginger
1 1/2 lbs pork tenderloin, trimmed
1 tablespoon vegetable oil
6 tablespoons chilled butter, cut into pieces

Steps:

  • Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high heat.
  • Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
  • Puree sauce in blender or processor in batches until smooth.
  • Strain sauce and return to same saucepan.
  • Stir molasses, soy sauce, curry paste and ginger in large glass baking dish.
  • Add pork tenderloin and turn to coat.
  • Cover and refrigerate at least 1 hour and up to 4 hours.
  • Preheat oven to 350°F.
  • Remove pork from marinade; discard marinade.
  • Heat oil in heavy large ovenproof skillet over medium-high heat.
  • Add pork and cook until golden brown, about 3 minutes per side.
  • Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes.
  • Transfer pork to platter.
  • Tent with foil to keep warm.
  • Bring sauce to simmer.
  • Remove from heat.
  • Gradually add 6 tablespoons butter, whisking just until melted.
  • Season to taste with salt and pepper.
  • Cut pork into 1-inch-thick slices.
  • Serve with sauce.

ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT SAUCE



ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT SAUCE image

Categories     Pork     Easter

Yield 3 to 4 servings

Number Of Ingredients 18

PORK
2 Tbsp. margarine
1 1/2 cups walnuts, chopped
1 tsp. curry powder
4 tsp. olive oil
1 large garlic clove
1 1/2 lbs. pork tenderloin
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 1/4 tsp. salt
1/4 tsp. ground black pepper
GLAZE
1 jar (12oz) red currant jelly
2 tsp. cooking sherry wine
1/2 tsp. crushed red pepper
1 tsp. apple cider vinegar
1/2 tsp. ground ginger
2 Tbsp. diced shallots

Steps:

  • PORK Preheat oven to 350. Melt margarine in small skillet over medium heat. Add walnuts; cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup walnuts for garnish Place remaining walnuts, curry powder, oil, and garlic in food processor; cover. Process until finely ground, approx. 5 to 7 seconds. Butterfly pork tenderloin by cutting along the length with a sharp knife to within 1/2 inch. Press open. Evenly spread walnut mixture down center. Pull pork together; secure with skewers or tie with cooking string. Combine coriander, cumin, salt, and pepper in small bowl; rub over pork. Place pork seam side down in 13x9 baking pan. Bake for approx. 1 hour or until internal temperature reaches 170. Remove from oven; allow to rest for 5 minutes. GLAZE Combine jelly, sherry, crushed red pepper, vinegar, ginger, and shallots in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Cover to keep warm. Slice pork into 1/2-inch slices; arrange 2 to 3 slices per plate. Spoon glaze over pork; sprinkle with reserved walnuts.

GRILLED,RED CURRY MARINATED PORK TENDERLOIN



GRILLED,RED CURRY MARINATED PORK TENDERLOIN image

Categories     Pork     Grill/Barbecue

Yield 6 servings

Number Of Ingredients 15

Marinade: 1 13.5oz can Regular Coconut Milk
6- 10-12 oz pork tenders
Garnish:Fresh basil leaves
BBQ Sauce:
1 Package Thai Red Curry
1 cup dark brown sugar
1/3 cup (real) soy sauce
For the Cole Slaw:
1 16oz pkg of prepared cloe slaw.
Cole slaw dressing:
1/2 cup white vineger
1/4 cup sugar
2 tsp Kosher salt
1 tsp celery seed
1 cup Real Mayonaise

Steps:

  • > Place them into a large container (i.e. ziplock bag, large bowl)>>Pour contents of 1 can of coconut milk into container turning loins around to coat well>> cover and refrigerate untill ready to use. FOR THE COLE SLAW: Place the vinegar,sugar,salt,celery seed and Mayo in a large bowl and wisk together well>> Place the prepared cabbage in the bowl and toss with dressing until well coated >> cover and refrigerate. FOR THE BBQ SAUCE: Combine curry, sugar and soy sauce in a sauce pan>> Heat on med. heat stiring until all ingredients are combined and disolved should be somewhat thick and shiny. FOR GRILLING: Preheat Grill to Med. high>> Place loins on the hot grill for about 3 minutes>> Turn loins and brush on BBQ sauce Grill for 3 min. Turn and brush with BBQ. Continue turning and brushing for a total of 10 min. on each side or until internal temp. at thickest part of loin is about 140* to 145* F Remove the loins from grill let rest for 5 minutes and serve.>>> Tenderloins can be bias-cut into 2 or 3 pieces>> serve on a warm plate by first dripping a spoon or 2 of sauce on the plate place pieces of loin ontop of sauce and garnish with fresh basil. Serve with your favorite rice or potatos and Cole slaw.

MANGO CURRY PORK TENDERLOIN



MANGO CURRY PORK TENDERLOIN image

Categories     Pork

Yield 4 people

Number Of Ingredients 16

1 1/4 lb pork tenderloin
Rub:
1 1/2 T salt
1 T Black Pepper
3 t paprika
1 t ancho chile powder
olive oil
sauce:
1 jar of Major Grey's Mango Chutney
1 shallot chopped
2/3 t Chicken base
2 t curry powder
pepper to taste
water
Side:
1 Sweet potato per person(the yellow kind, not a yam)

Steps:

  • Trim silver skin off pork. Add all dry ingredients for rub to bowl and mix. Season pork generously with mix and rub pork with olive oil. Marinate for at least 12 hours, 24 hours would be better. To prepare sauce saute shallot in a little oil on medium flame till soft, about 20 seconds. Add jar of Major Grey's Chutney, fill empty jar with water and add to pan. Add curry powder, chicken base, and pepper to taste. Bring mixture to boil and then lower heat and reduce mixture by half. After mixture is reduced blend mixture in blender in create smoother consistency. Reheat before serving over pork. For a great pairing bake a sweet potato with a light covering of olive oil or cooking spray, salt and pepper at 350 for about an hour depending on size. Remove pork from fridge and place on grill. Cook on medium heat till desired temperature (best at medium) Let pork sit for 5 minutes before slicing. Plate slices next to sweet potato and cover both generously with curry sauce.

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