Red Masala Pork Loin
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).
Yield 4 servings
Ingredients
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
| 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. |
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| 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. |
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| 3 | Over medium high heat, heat canola oil and butter. When hot, sear the tenderloins on all sides, for about 6 minutes total. |
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| 4 | Add 1/4 cup water to deglaze browned bits in pan. Cover and cook for 5 minutes, turning occasionally. |
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| 5 | Add honey to the sauce and add a bit of water if dry. Cook for two minutes more turning pork into the sauce. |
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| 6 | Serve pork and top with some of the sauce. |
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