Anyone else saying TGIF today? I can't tell you how happy I am that the weekend is almost here!
Are you looking for a great pork tenderloin recipe to make on Saturday night? This recipe highlights one of my favorite flavor combinations- honey and curry. I love the sweet heat combo and paired with pork and a cream sauce this meal is fantastic. I added a little ginger and cilantro to the marinade as well because I like the extra kick from the ginger and freshness from the cilantro. The only word of caution I have on this recipe is that is that you need to watch your pork because of the sugar from the honey it can burn easily, but you can combat that by rotating it frequently. My family loved this recipe, and Kellen gobbled it up (like I said previously- he loves pork tenderloin).
Tonight we are heading out for Pho and curry, and to see my friend Amanda. We are up bright and early tomorrow to go to the Big Event for Little Kids with friends, and after that Kellen is going to visit Ron's parents for the evening and we might actually get to head out for a few drinks with friends! We may have to play it by ear since Ron will be working a 12 hour Saturday and may want to crash..... but that doesn't mean I can't sneak out for a bit!
Have a great weekend everyone!
1/2 cup olive oil
1 tsp dijon mustard
1 1/2 Tbl soy sauce
1 tsp fresh grated ginger
1/4 cup finely chopped cilantro
1/2 tsp salt
1 garlic clove, minced
1 (heaping) Tbl curry powder
1/4 cup honey
Two pork tenderloins (about 1 lb each)
1 Tbl olive oil
1/2 cup chicken broth
1/2 cup heavy cream
Salt and Pepper
In a medium bowl, whisk together 1/2 cup oil, mustard, soy sauce, ginger, cilantro, salt, garlic, curry powder and honey. Place pork tenderloin into a large resealable bag and pour marinate over the meat and toss to coat. Marinate for at least 4 hours, but 8 hours is recommended.
Remove pork from marinate (reserve for sauce) and heat 1 Tbl olive oil over medium-high heat in an oven safe skillet. Brown pork tenderloin on all sides. Place the skillet in the oven and cook for 20-25 minutes, turning every so often to prevent scorching, or until the pork registers 155-160 degrees.
While the pork is roasting, pour remaining reserved marinade into a saucepan, and over medium-high heat. Bring the sauce to a boil and allow it to cook uncovered, stirring regularly, until the marinade has reduced by about 1/3. Whisk in the cream and broth. Season with salt and pepper if desired. Keep warm over low heat if the sauce is finished before the pork.
Remove pork from the oven and allow it to rest for 5 minutes. Slice pork tenderloin and spoon sauce over the top. Serve immediately.