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

Ingredients

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.

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