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Vindaloo-Style Roasted Pork Tenderloin

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How to Make Vindaloo-Style Roasted Pork Tenderloin

This dish is popular among Anglo-Indian cooks in Goa in southwestern
India. The term vindaloo comes from the Portuguese dish carne de vinha
d’alhos. It’s a meat dish (usually pork) marinated in wine and garlic.
Vindaloo recipes modify the Portuguese concept by substituting vinegar
(usually palm vinegar) for the red wine. Kashmiri chili peppers and other
spices were added as vindaloo dishes evolved.


10 min prep time


30 min cook time


6servings


3 oz

Print Recipe >

Step-By-Step Instructions:

  1. In a food processor, blend together the vinegar, garlic, ginger, cloves, cumin seeds, chili powder, peppercorns, mustard seeds, and cinnamon
    until ground to a fine paste. Stir in the salt until well blended.
  2. Brush the spice rub over the pork. Cover and refrigerate for at least 6 hours.
  3. After 6 hours, remove the pork from the refrigerator. Let stand at room
    temperature for 1 hour. Preheat the oven to 425°F.
  4. Place the pork in a heavy roasting pan. Roast on the middle rack of the
    oven for 30 minutes, or until an instant-read thermometer inserted into the
    thickest part of the tenderloin registers 140°F.
  5. Remove from the oven. Transfer the pork to a cutting board. Tent with
    aluminum foil. Let stand for 10 minutes before slicing and serving.
CKD Dialysis
Kidney-Friendly
Low Carb
Indian
Main Dish
Dinner
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Nutrition facts

6 Servings



  • Serving Size

    3 oz


  • Amount per serving



    Calories





    140

  • % Daily value*

  • Total Fat
    3.5g

    4%

    • Saturated Fat
      1g

      5%
    • Trans Fats
      0g

  • Cholesterol
    60mg

    20%

  • Sodium
    330mg

    14%

  • Total Carbohydrate
    4g

    1%

    • Dietary Fiber
      1g

      4%
    • Total Sugars
      0g
    • Added Sugars
      0g

      0%

  • Protein
    23g

  • Potassium
    440mg
    9%

Ingredients

Apple Cider Vinegar
1/2 cup

garlic (chopped)
7 clove

fresh ginger (peeled and chopped)
1 (2-inch) piece

cumin seeds (toasted)
1 tbsp

Kashmiri chili powder or smoked paprkia
2 tsp

black peppercorns
1 tsp

mustard seeds
1 tsp

ground cinnamon
1/4 tsp

salt
3/4 tsp

pork tenderloin (silver skin discarded)
1 1/2 lbs

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