Source: National Pork Board

Pork tenderloin with an Indian flair.

Servings

1 lb lean center loin pork chop/roast
0.25 cup fresh chopped onion
0.25 cup fresh chopped celery , finely chopped
1 medium garlic cloves , minced
2 tsp vegetable oil
1 tbsp curry powder
1 tbsp chopped parsley
1 tbsp fresh lemon peel , grated
0.33 cup fresh lemon juice
2 tbsp honey
2 pinch hot pepper sauce (2 drops)
1 bay leaves

1 In small skillet, saute onion, celery and garlic in oil about 1 minute or until vegetables are tender.
2 Add remaining ingredients except pork tenderloin. Simmer uncovered 3 to 4 minutes. Refrigerate until chilled.
3 Place pork tenderloin in plastic bag or nonmetal baking dish. Pour chilled mixture over pork, turning to coat. Seal bag or cover dish, marinate 4 hours or overnight in refrigerator, turning pork several times.
4 Heat oven to 400 degrees Fahrenheit.
5 Remove pork from marinade. Place in shallow pan. Roast for 20 to 30 minutes or until meat thermometer registers 155 degrees Fahrenheit.
6 Let stand 5 minutes, cut into thin slices.

Bring the exotic flavors of India to your table.