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Ingredients
- 2 tsp Vegetable oil
- 1/4 c. Onion, finely minced
- 1/4 c. Celery, finely minced
- 1 x Clove garlic, chopped
- 1 Tbsp. Curry pwdr
- 1 Tbsp. Fresh parsley, minced
- 1 Tbsp. Lemon peel, grated
- 1/3 c. Lemon juice
- 2 Tbsp. Honey
- 1/8 tsp Warm pepper sauce
- 1 x Bay leaf
- 1 1/4 lb Pork tenderloins
Directions
- Prep: 10 minutes, Marinate: 4:00, Cook: 30 minutes, plus chilling time. Heat oil in a heavy nonstick skillet over medium high heat. Saute/fry onion, celery and garlic about 1 minute or possibly till tender. Add in remaining ingredients, except pork tenderloin. Simmer uncovered 3-4 min. Remove from heat and chill . Place tenderloin in a plastic bag or possibly glass baking dish. Pour marinade over pork, turning to coat. Seal bag or possibly cover dish. Marinate 4 hrs or possibly overnight in refrigerator, turning pork several times. Preheat oven to 400 F. Remove pork from marinade, reserving marinade. Place in a shallow pan and roast 20-30 min per lb. or possibly till a meat thermometer reads 155 F, basting with reserved marinade occasionally. Let stand 5 min and cut into thin slices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 752g | |
| Calories 874 | |
| Calories from Fat 196 | 22% |
| Total Fat 22.03g | 28% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.34g | |
| Cholesterol 350mg | 117% |
| Sodium 318mg | 13% |
| Potassium 2542mg | 73% |
| Total Carbs 54.38g | 15% |
| Dietary Fiber 5.3g | 18% |
| Sugars 38.86g | 26% |
| Protein 115.3g | 184% |
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