Curry Lime Pork Tenderloin
This terrific dinner suggestion comes from Scramble member Janet Krolman of Boston, Massachusetts. If your family doesn’t eat pork, this marinade would be equally good on boneless chicken breasts.
Ingredients
- 1 1/2 - 2 lbs. pork tenderloin or use boneless, skinless chicken breasts
- 1 lime use 3 Tbsp. juice and 1/2 tsp. lime zest
- 2 Tbsp. fresh cilantro chopped (optional)
- 1 1/2 Tbsp. brown sugar
- 1 1/2 Tbsp. canola or vegetable oil
- 2 tsp. curry powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Lay the tenderloin in a dish with sides, just big enough to hold it in one layer. In a small bowl, whisk together the remaining ingredients.
- Brush or pour the mixture over the tenderloin, and flip the meat several times to coat it. Marinate it in the refrigerator, covered, for at least 30 minutes and up to 24 hours.
- Preheat the grill to medium-high heat. (Alternatively, you can bake it in the marinade at 400 degrees for 20 - 25 minutes.) Grill the tenderloin for 20 – 25 minutes, turning it occasionally, until it is nicely browned on the outside and just a tiny bit pink in the middle of the thickest part, or has an internal temperature of 170 degrees. Slice the tenderloin to serve it.
Slow Cooker Directions:
- No need to marinate in advance. Lay the tenderloin in the slow cooker. In a small bowl, whisk together the remaining ingredients. Brush or pour the mixture over the tenderloin, flipping to coat. Cook on low for 8 - 10 hours or high for 3 - 4 hours, checking for doneness as indicated. Slice and serve. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Zest and juice the lime, chop the cilantro if using, combine the spices, make the marinade and marinate the meat in the refrigerator.
Scramble Flavor Booster: Add a little red curry paste or chili garlic sauce to the marinade.
Tip: Pork tenderloin, the most tender cut of pork, is a very versatile piece of meat. It is delicious both cut into medallions and sautéed, or baked or grilled whole, as suggested above.
Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 7g, 11%; Saturated Fat: 2g, 8%; Cholesterol: 75mg, 25%; Sodium: 160mg, 7%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 0g, 0%; Sugar: 2g; Protein: 24g
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