Curried Pork Tenderloin

Servings: 4 | Serving size: 3 ounces pork

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes great leftovers, especially as sandwiches.

Serve with Mashed Yams or Jasmine Rice or Coconut Rice or Jasmine Rice - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version or Mashed Parsnips

AND

Serve with Sauteed Spinach or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Roasted Tomatoes or Cucumbers in Yogurt with Mint or Yellow Squash and Onions or Zucchini Salad

Place a large skillet in the oven and preheat to 425°F.

Mix together the soy sauce, honey, curry powder, vinegar and pepper until well blended.

When the oven is hot spray the pan lightly with olive oil. Place the pork tenderloin in the pan. Let it cook for about 2 minutes and turn. Cook for 2 minutes and turn again. After the pork is well seared (about 8 minutes) reduce the heat to 325°F and add the curry glaze.

Coat the pork with the glaze well by turning in the pan. Return the pan to the oven and cook for another 7 - 10 minutes. Turn the pork about every 3 minutes to keep it well coated.

Remove from the oven and set the pork on a cutting board to rest about 3 minutes. While it is resting place the pan over medium heat and add the white wine. Deglaze the pan with the wine using a whisk until there is a thick glaze.

Remove the pan from the heat.

Slice the pork thinly and serve topped with the glaze.