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Ingredients
- 1 1/2 pound pork tenderloin, trimmed of any membrane
- 1 tbsp. curry
- 1/4 teaspoon garlic salt
- Healthy pinch of cayenne
- 1/4 c. extra virgin olive oil
- 3 cloves unpeeled garlic
- Water
Directions
- Wash and trim pork. Mix curry, garlic salt and cayenne. Rub mix over pork roast. In roasting pan, place oil, garlic and about 1/2 inch of warm water. Arrange roast on rack in roasting pan. Place in preheated 350 degree oven. Cook for 1 hour and 15 min or possibly till meat thermometer registers 155 degrees for meat which is cooked through but still juicy.
- Lower temperature to lowest setting and continue cooking for an additional 15 min. Remove from oven. Let stand for approximately 5 min before slicing. Carve pork diagonally into thin slices and arrange on heated platter. Serves 4-6. Serve pear chutney as an accompaniment.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 153 | 51% |
| Total Fat 17.3g | 22% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.03g | |
| Cholesterol 105mg | 35% |
| Sodium 88mg | 4% |
| Potassium 675mg | 19% |
| Total Carbs 1.27g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.09g | 0% |
| Protein 34.1g | 55% |
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