Best 6 Curry Pork Tenderloin Recipes

CURRY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
• Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
• In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
• Bake in preheated oven for 45 minutes.

GREEN CURRY PORK TENDERLOIN

Steps:

• For pork and marinade:
• Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
• For cumin-spiced pumpkin seeds:
• Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
• For curry sauce and assembly:
• Heat 1 tablespoon oil in a medium saucepan over medium heat.
• Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
• Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
• Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
• Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
• DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.

GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD

Steps:

• For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
• Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
• For the pork: Prepare a grill for medium heat.
• Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
• Serve the pork with the potato salad.

PORK TENDERLOIN WITH TANGERINE CURRY SAUCE

Steps:

• Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high heat.
• Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
• Puree sauce in blender or processor in batches until smooth.
• Strain sauce and return to same saucepan.
• Stir molasses, soy sauce, curry paste and ginger in large glass baking dish.
• Add pork tenderloin and turn to coat.
• Cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat oven to 350°F.
• Remove pork from marinade; discard marinade.
• Heat oil in heavy large ovenproof skillet over medium-high heat.
• Add pork and cook until golden brown, about 3 minutes per side.
• Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes.
• Transfer pork to platter.
• Tent with foil to keep warm.
• Bring sauce to simmer.
• Remove from heat.
• Gradually add 6 tablespoons butter, whisking just until melted.
• Season to taste with salt and pepper.
• Cut pork into 1-inch-thick slices.
• Serve with sauce.

MAPLE CURRY PORK TENDERLOIN

Steps:

• Trim pork of visible fat.
• Place pork in a large resealable bag.
• Wisk all the ingredients together and pour over pork.
• Marinate for at least 1 hour.
• Transfer pork and marinate to a small roasting or baking pan.
• Roast, uncovered at 350 F for 40 minutes It should still be slightly pink.
• Let stand for 10 minutes before slicing.
• Drizzle with extra sauce and serve.

MANGO CURRY PORK TENDERLOIN

Steps:

• Trim silver skin off pork. Add all dry ingredients for rub to bowl and mix. Season pork generously with mix and rub pork with olive oil. Marinate for at least 12 hours, 24 hours would be better. To prepare sauce saute shallot in a little oil on medium flame till soft, about 20 seconds. Add jar of Major Grey's Chutney, fill empty jar with water and add to pan. Add curry powder, chicken base, and pepper to taste. Bring mixture to boil and then lower heat and reduce mixture by half. After mixture is reduced blend mixture in blender in create smoother consistency. Reheat before serving over pork. For a great pairing bake a sweet potato with a light covering of olive oil or cooking spray, salt and pepper at 350 for about an hour depending on size. Remove pork from fridge and place on grill. Cook on medium heat till desired temperature (best at medium) Let pork sit for 5 minutes before slicing. Plate slices next to sweet potato and cover both generously with curry sauce.