I’m a huge fan of pork tenderloin. It’s super lean, tender and makes for a pretty quick meal. I was craving some of the beautiful curry powder I bought at the Caribbean market a few weeks ago and this fit the bill. This came out delicious and was easy. The marinade comes together quickly and then really works into the pork tenderloin while it marinates over night. The marinading time is important, the flavors are mellow and need time to marry. I served this over basmati rice with carrots, scallions and garlic but I tend to think that this would make an amazing sandwich!

Jamaican Curried Pork Tenderloin
A Gourmet: Day to Day Original

1 Pork Tenderloin (approximately 2 lbs)
Kosher Salt and Pepper

Marinade

1/2 cup Nonfat Greek Yogurt
1 1/2 tablespoons Hot Curry Powder (Regular Curry powder can be substituted here)
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon cumin
1/4 cup water
2 teaspoons vegetable oil
1 tablespoon honey or Agave
2 tablespoons fresh lime juice
1/2 teaspoon Kosher salt

2 tablespoons vegetable oil

In a medium sized bowl whisk together all marinade ingredients (yogurt through kosher salt). Before adding the pork to the marinade, season it well with salt and pepper. Transfer marinade and pork tenderloin to a one gallon freezer bag and allow to marinate overnight.

To cook: Preheat oven to 375. Spray a large oven safe skillet with non stick cooking spray. Heat vegetable oil in the same pan over medium heat. Remove pork tenderloin from marinade. Sear each side of the pork tenderloin about 3 minutes per side (all 4 sides) until each side has developed a golden crust. Cover with oven safe lid or aluminum foil. Transfer skillet to oven and allow to finish cooking through until pork reaches an internal temperature of 145 degrees (160 if you don’t care for any pink inside the pork) This will take approximately 20-25 minutes depending on the size and preferred doneness of the pork. Once pork has reached the proper temperature, remove from oven and allow to rest 2-3 minutes. Carve and serve immediately.