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Curry Pork Tenderloin
2 pork tenderloins, about 3/4 pound each
1/2 cup vegetable oil
2 Tbsp Madras curry powder
1 tsp ground black pepper
1 Tbsp fresh gingerroot, minced
1 Tbsp garlic, minced
Rub pork tenderloin lightly with vegetable oil. Make a rub out of curry powder, black pepper, ginger, and garlic. Rub tenderloins with
spices. Place both on a flat roasting rack in a roasting pan. Cover and refrigerate for at least 1 hour. Preheat oven to 350˚ on Pure
Convection™. Cook until internal temperature reaches 155˚. Cook time will be about 30-35 minutes. Let sit for 5-10 minutes before
carving.
Serves 4.
* You may also use a 3-4 pound pork roast with this recipe. Marinate it the same way and cook it at the same temperature.
Cook time will be closer to 2 hours for a roast of this size.