I can’t believe today is the last day of 2012. When I was a kid, 2012 seemed so far away. Now that it has come and is almost past, I wanted to share a recipe for pork. Pork is a traditional German food shared to ring in the New Year and is said to bring good luck to those who eat it. According to my grandma, you also have to eat it with sauerkraut. I despise sauerkraut. I bet it tastes great, but I can’t get past the smell. I was never a fan of the traditional pork roast, I mostly ate the side dishes every year.
I started cooking pork tenderloin when I was in high school. At the time, my mom was on a diabetic diet and had to eat a very specific balance of food. At each meal, she needed a lean protein. I was in charge much of the time of planning and preparing the meals. Pork tenderloin was one of the first “new” recipes I tried. By new I mean a recipe that did not come from my grandma. It was a mustard crusted pork tenderloin. It was fast and delicious despite being from a diabetic cookbook. Did you ever try food from diabetic cookbooks in the 90’s. YUCK! Oh and on a side note, whole wheat products have come a long way since then too.
The beauty of pork tenderloin is that you can flavor it almost anyway that you want. It cooks relatively quickly (about 20 minutes per pound) and makes great leftovers. In fact, we used to make a few pork tenderloins and eat it for lunch for a few days. This recipe is slightly sweet and spicy. It would be perfect for your NEw Year’s Day dinner or as a quick weeknight meal. Either way, you can adjust the seasonings to you liking. As for me, kick up the heat!
Red Curry Pork Tenderloin
Prep Time: 4-24 hours
Cook Time: 30-45 minutes
Keywords: bake entree pork
Ingredients (4 servings)
- 1 pork tenderloin, 1-2 pounds
- 1/4 cup red curry paste
- 3 habanero peppers
- 1/4 cup brown sugar
- 1 teaspoon hot chili oil
- 1 tablespoon toasted sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 cloves garlic
- handful of cilantro
Add all ingredients except the pork to a food processor. Process until smooth. Pour into a zip-top bag and add the pork tenderloin. Marinate for at least 4 hours or over night.
Brown the pork tenderloin in a pan on all sides over medium-high heat. Place the tenderloin in the oven and bake at 400 until cooked through. It should reach an internal temperature of 165 degrees. Allow to rest 10-15 minutes before serving.