This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
-Peter Ustinov, Actor
It doesn’t get any simpler than this recipe and if you are a curry lover it doesn’t get any better. The glaze is sweet, spicy and savory all in one. The pork is savory and the best part is that this takes only a few minutes. Even better: there’s almost nothing to clean up.
In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.
Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.
It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.
Servings = 4 | Serving size =3 ounces pork
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers, especially as sandwiches.
|2 Tbsp||low-sodium soy sauce|
|2 tsp||curry powder|
|1 tsp||rice vinegar|
|fresh ground black pepper (to taste)|
|1||1 lb. pork tenderloin|
|1/4 cup||white wine|
Place a large skillet in the oven and preheat to 425°F.
Mix together the soy sauce, honey, curry powder, vinegar and pepper until well blended.
When the oven is hot spray the pan lightly with olive oil. Place the pork tenderloin in the pan. Let it cook for about 2 minutes and turn. Cook for 2 minutes and turn again. After the pork is well seared (about 8 minutes) reduce the heat to 325°F and add the curry glaze.
Coat the pork with the glaze well by turning in the pan. Return the pan to the oven and cook for another 7 – 10 minutes. Turn the pork about every 3 minutes to keep it well coated.
Remove from the oven and set the pork on a cutting board to rest about 3 minutes. While it is resting place the pan over medium heat and add the white wine. Deglaze the pan with the wine using a whisk until there is a thick glaze.
Remove the pan from the heat.
Slice the pork thinly and serve topped with the glaze.
Serving size = 3 ounces pork
Servings = 4
Amount Per Serving
|Calories 158||Calories from Fat 23|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 0g||2%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 1%||Iron 9%|
|Vitamin K 1 mcg||Potassium 492 mg|
|Magnesium 37 mg|