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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Curried Pork Tenderloin

Source: National Pork Board

Pork tenderloin with an Indian flair.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	182.1

Total Carbs	4.7 g

Dietary Fiber	1.1 g

Sugars	1.1 g

Total Fat	6.8 g

Saturated Fat	1.6 g

Unsaturated Fat	2.0 g

Potassium	492.4 mg

Protein	24.9 g

Sodium	77.4 mg

Dietary Exchanges 6.8 Fat, 0.3 Vegetables, 0.1 Fruits, 2.6 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb lean center loin pork chop/roast 0.25
0 1/4 cup fresh chopped onion 0.25
0 1/4 cup fresh chopped celery 1.0
1 each medium garlic cloves 2.0
2 tsp vegetable oil 1.0
1 tbsp curry powder 1.0
1 tbsp chopped parsley 1.0
1 tbsp fresh lemon peel 0.3333
0.3333 cup fresh lemon juice 2.0
2 tbsp honey 2.0
2 pinch hot pepper sauce 1.0
1 each bay leaves

Directions

In small skillet, saute onion, celery and garlic in oil about 1 minute or until vegetables are tender.
Add remaining ingredients except pork tenderloin. Simmer uncovered 3 to 4 minutes. Refrigerate until chilled.
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.
Heat oven to 400 degrees Fahrenheit.
Remove pork from marinade. Place in shallow pan. Roast for 20 to 30 minutes or until meat thermometer registers 155 degrees Fahrenheit.
Let stand 5 minutes, cut into thin slices.