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Curried Pork Tenderloin
Source: National Pork Board

Pork tenderloin with an Indian flair.

Prep Time: 4 hours
Cook Time: 20 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 3 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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1 lb  lean center loin pork chop/roast
0 1/4 cup  fresh chopped onion
0 1/4 cup  fresh chopped celery
1 each  medium garlic cloves
2 tsp  vegetable oil
1 tbsp  curry powder
1 tbsp  chopped parsley
1 tbsp  fresh lemon peel
0.3333 cup  fresh lemon juice
2 tbsp  honey
2 pinch  hot pepper sauce
1 each  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.

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