| Red Masala Pork Loin
American Contemporary
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| Pork tenderloins are transformed beyond the ordinary with an exotic Indian influence. Great served with brussel sprouts and egg noodles tossed with fresh herbs (a bit of thyme and chives). |
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| Ingredients |
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1 lemon, juice of
1/4 cup vinegar
1 pint water
1.5 pounds pork tenderloin
1/4 cup garam masala
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon ground annato seed
1 teaspoon thyme leaves
2 tablespoons oil
1 tablespoon butter
1/4 cup water
2 teaspoons honey
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Steps
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| 1 | Combine lemon, vinegar, and water. Add pork and press the meat with a wooden spoon to tenderize. Let marinate for at least 30 minutes or up to 4 hours. |
| | 2 | Remove pork from marinade, pat dry. Mix garam masala, paprika, cayenne, annato and thyme leaves in a pie plate. Roll tenderloins in the spice mixture. |
| | 3 | Over medium high heat, heat canola oil and butter. When hot, sear the tenderloins on all sides, for about 6 minutes total. |
| | 4 | Add 1/4 cup water to deglaze browned bits in pan. Cover and cook for 5 minutes, turning occasionally. |
| | 5 | Add honey to the sauce and add a bit of water if dry. Cook for two minutes more turning pork into the sauce. |
| | 6 | Serve pork and top with some of the sauce. |
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| Yield |
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original recipe yield: 4 Servings
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