Vindaloo-Style Roasted Pork Tenderloin
This Vindaloo-Style Roasted Pork Tenderloin is an ideal entrée for your holiday meal. You prep the dish the morning or night before you plan to serve it, freeing you up to do other things. It only needs 30 minutes to roast.
Serving Size: 3 ounces port
Prep Time: 10 minutes
Cooking Time: 6 hours marinating, 30 minutes cooking
- ½ cup apple cider vinegar
- 7 medium garlic cloves, chopped
- 1 (2-inch) piece of peeled fresh gingerroot, chopped
- 3 whole cloves
- 1 tablespoon cumin seeds, toasted
- 2 teaspoons Kashmiri chili powder or smoked paprika
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon ground cinnamon
- ¾ teaspoon sea salt
- 2 (¾-pound) pork tenderloins, silver skin discarded
- In a food processor, process all the rub ingredients except the salt until ground to a fine paste. Stir in the salt until well blended.
- Brush the rub over the pork. Cover and refrigerate for at least 6 hours.
- After 6 hours, remove the pork from the refrigerator. Let stand at room temperature for 1 hour.
- Meanwhile, preheat the oven to 425°F.
- Place the pork in a heavy roasting pan. Roast on the middle rack of the oven for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 140°F.
- Remove from the oven. Transfer the pork to a cutting board. Tent with aluminum foil. Let stand for 10 minutes before slicing and serving.
3 Lean Protein
|Calories from Fat||30|
This recipe, adapted from Indian Cuisine Diabetes Cookbook by May Abraham Fridel, published by the American Diabetes Association, is from Diabetes & Heart-Healthy Recipes published by the American Diabetes Association. ©2019 American Diabetes Association and the American Heart Association. All rights reserved. Photo credit: Renée Comet.