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–+ servings

Roast Pork Tenderloin With Coconut Curry Sauce

A delicious, moist pork tenderloin recipe that is elegant enough for a small dinner party, quick and easy enough for a weeknight dinner.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Fusion
Keyword: coconut milk, curry, easy, weeknight dinner
Servings: 4 people
Calories: 302kcal

Equipment

  • Roasting pan
  • Blender

Ingredients

  • 1 onion peeled and diced
  • 1 carrot peeled and diced
  • 1 celery rib diced
  • 1 inch fresh ginger peeled and cut into julienne-style matchsticks
  • 1-2 cloves garlic peeled and minced
  • 1 -1½ pound pork tenderloin
  • 3 tbs olive oil
  • 1 tbsp curry powder
  • ½ tsp turmeric
  • ½ tsp ground cardamom
  • 1 tsp ground cumin
  • salt and pepper
  • 1 cup coconut milk

Instructions

  • Preheat oven to 350° F
    Warm the dry spices in a small pan over med-low heat until they release their fragrance, about 1-2 minutes. Transfer to a bowl and add the olive oil to form a paste. Set aside while you prepare the vegetables.
  • Coat the pork tenderloin with ½ of the spice paste mixture, rubbing it all over thoroughly. Sprinkle the pork loin with salt and pepper.
  • Toss the diced carrot, onion and celery in the remaining spice mixture and stir to coat. Add the fresh ginger and garlic, a pinch of salt and a few grinds of black pepper and give the mixture a good stir.
  • Transfer the vegetable mixture to a roasting pan along with ¼ water. Place the pork tenderloin on top of the vegetables and drizzle with a little more olive oil.
    Roast the pork tenderloin for 20 minutes per pound or until it reaches an internal temperature of 145°F (62°C).
  • Transfer the pork tenderloin to a warm plate and allow to rest for 10-15 minutes.
  • To make the sauce or "gravy", transfer the vegetables along with any pan juices to a blender and purée until smooth. Add the coconut milk and blend to combine. Taste and adjust seasoning. If sauce is too thick add a little water or stock to thin.
    Transfer the sauce back to the roasting pan and reheat to a low simmer.
    Note: sauce can also be reheated in a saucepan or a microwave if you prefer.
  • Slice the pork tenderloin and drizzle with some of the coconut curry sauce, Serve with extra sauce on the side.

Notes

Serve with sweet potatoes that have been roasted alongside the tenderloin or over rice.

Nutrition

Calories: 302kcal | Carbohydrates: 8g | Protein: 14g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 52mg | Potassium: 494mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2575IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 4mg
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