Today’s Curried Pork Tenderloin takes an old favourite and gives it a twist. It’s an ideal winter meal that’s not only tasty, but also kind on the old ticker.
Time: 45 minutes
- 500g of pork tenderloin, cut into 6 pieces
- 1 1/2 tablespoons curry powder
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions, chopped (about 2 cups)
- 2 cups apple cider
- 1 tart apple, peeled, seeded and chopped into chunks
- 1 tablespoon cornstarch
Season the pork with curry powder and let stand for 30 minutes.
In a large, heavy fry pan, heat the olive oil over medium-high heat. Cook the tenderloin for about five to 10 minutes, turning once, until browned on both sides. Remove the pork and set aside.
Add the onions and sauté until soft and golden.
Add 1 1/2 cups of apple cider, lower the heat and simmer until the liquid has reduced to half its volume.
Add the apple, cornstarch and remaining apple cider.
Simmer for about two minutes, stirring continuously until the sauce thickens.
Return the pork to the pan and allow the mixture to simmer for five minutes.
To serve, slice meat and pour thickened sauce over the top.