Curried Pork Tenderloin
Transform your dinner routine with this irresistibly flavorful Curried Pork Tenderloin recipe, a true celebration of bold spices and creamy coconut-infused sauce. Perfectly seasoned pork tenderloin is seared to golden perfection, then simmered in a luscious curry sauce made with aromatic ginger, garlic, and garam masala, enhanced by the richness of coconut milk and a tangy touch of lime. Quick to make in just under an hour, this dish is ideal for weeknights yet impressive enough for entertaining. Serve it over fluffy basmati rice or with warm naan bread to soak up every drop of the vibrant curry sauce, and garnish with fresh cilantro for a burst of freshness. This one-pot recipe is a savory, comforting masterpiece that combines effortless cooking with gourmet results!
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) pork tenderloin
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons garam masala
- 0.5 teaspoons cayenne pepper (optional for extra heat)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 0.5 cup chicken or vegetable broth
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- (as needed) basmati rice or naan (optional for serving)
Instructions
Pat the pork tenderloins dry with a paper towel. Season generously with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
In a small bowl, mix the turmeric, cumin, coriander, garam masala, and cayenne pepper (if using) together to create a spice blend.
Rub the spice blend evenly over the pork tenderloins. Let the pork rest at room temperature while preparing other ingredients.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, sear the pork tenderloins for 2-3 minutes per side, until browned. Remove the pork from the skillet and set aside.
In the same skillet, lower the heat to medium. Add the remaining olive oil and butter. Sauté the onion until soft and translucent, about 4-5 minutes.
Add the minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute, ensuring it coats the aromatics evenly.
Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer, stirring to deglaze the skillet and combine the flavors.
Return the pork tenderloins to the skillet. Spoon some of the sauce over the pork, cover, and simmer on low heat for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from heat. Let the pork rest for 5 minutes before slicing it into medallions.
Stir the lime juice into the sauce and adjust seasoning with additional salt if needed.
Serve the sliced pork medallions with the curry sauce spooned over the top. Garnish with fresh cilantro if desired. Accompany with basmati rice or naan bread for a complete meal.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1339 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
