This delicious pork tenderloin roast is made with Sri Lankan yellow curry inspired dry rub with mild curry flavor paired with pepper, lemon nutmeg and lemongrass. Looking for a novel idea of an easter dinner idea? This recipe just might be worth exploring. It is my favorite curry without sauce thus far.
This south Asian style curry pork tenderloin roast uses a combination of Sri Lankan black curry rich with pepper, green chili, red chili powder and ginger for the extra spicy kick in the crust. The spiciness of the dry rub is offset by the infused umami flavor of fish sauce, sweetness of date molasses, and tanginess from the lemon juice and yellow mustard in the juicy meat. Along with turmeric powder, mustard, and molasses provide this pork tenderloin roast a mouthwatering aroma and color.
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Cooking my version of pork tenderloin roast started with making an easy curry pork tenderloin marinade. Combine a tablespoon each of freshly grated garlic, ginger, and ground coriander with one-quarter cup plain yogurt, one tablespoon of ground cumin, and one teaspoon of turmeric. Add in the juice of one lemon and a tablespoon of olive oil and mix until everything is blended thoroughly.
Adding yogurt to this pork tenderloin roast along with plenty of excellent quality olive oil helps to evenly moisten the lean pork loin and gives a substrate to that curry powder dry rub adheres while cooking and roasting pork tenderloin.
Put your pork tenderloin roast in a shallow dish, pour the marinade over the pork, and turn several times to coat the entire roast with marinade. Poke a few holes with a skiver, pour and massage the marinade in. Cover and refrigerate for at least four hours or up to overnight. Allowing pork loin dry rub and marinade to sit overnight really helps to absorb the flavor and this pork tenderloin roast is exceptionally juicy and flavorful.
For the best pork tenderloin roast, preheat your oven to between 350 to 375 degrees Fahrenheit. A slow oven helps to get a tender and juicy pork tenderloin roast from leaner cut like boneless pork loin. Place the roasting pan or a skillet over high and seer the pork loin until golden brown. Then cook the pork tenderloin in the oven for about forty-five minutes.
Next, mix two tablespoons of yellow curry powder with two tablespoons of olive oil and a half a teaspoon of date molasses. Remove the foil from the roast and brush the curry mixture over the roast with a pastry brush. Roast for an additional forty-five minutes, or until the internal temperature of the pork reaches 145 degrees. The surefire way to decide if the pork tenderloin roast to perfection is to use a good meat thermometer.
When the pork is done, remove it from the oven and let the roast rest for about 15 minutes before serving. Enjoy!
Why this pork tenderloin roast is the best blend of flavors from Sri Lanka and USA
Sri Lankan mild curry is a flavorful and aromatic dish that combines a blend of spices with creamy coconut milk to create a delicious and satisfying meal. This traditional Sri Lankan stew style mild pork curry features tender chunks of pork meat, or creamy or spicy vegetables. The flavors of curries are complex, and curry sauces are infused with flavors of turmeric, cumin, coriander, chilies, coconut, and other exotic spices. With its perfect balance of heat and subtle sweetness, Sri Lankan mild yellow curry is sure to tantalize your taste buds and leave you craving for more.
Who doesn’t love a good pork sandwich, made with pork tenderloin roast, or pulled pork? Rice sides are well suited to Sri Lankan curry with plenty of sauce, pork roast is a fantasic make ahead choice of protein for sandwiches at my house in united states. Everyone in my family loves a good, toasted slice of sourdough bread with this pork tenderloin roast recipe. My version of curry infused pork tenderloin roast is my attempt to satisfy both cravings at the same time.
In addition, the spices in Sri Lankan yellow curry are well-suited for pork meat, as they complement its natural flavor and can help to enhance it. I am taking advantage of that fact here and going to use a customized a pork dry rub and a marinade for this pork tenderloin roast recipe
When using Sri Lankan mild curry powder with pork meat, it’s important to balance the flavors so that the spices like turmeric do not overpower the pork. It is important if you are just starting to explore various curry powder blends. To do this, you can start by using a light touch of the curry powder and gradually increasing it until you achieve the desired level of flavor. Additionally, you can balance the spices with other ingredients lemon juice, olive oil, and honey or date molasses, also some coconut cream.
Overall, Sri Lankan mild curry powder can be a great flavor addition to any pork meat recipe. Start exploring the flavor with a little amount of curry mix and balance it with other ingredients to create a harmonious flavor profile.
Cooking tips for a great pork tenderloin roast
Just look at the color of the spicy crust to tender, juicy, and flavorful pork roast. Roasting pork tenderloin with yellow curry is a wonderful way to achieve this color. Here are some of the best roasting techniques to use while cooking pork tenderloin, just to make sure I don’t leave any tips unsaid.
- Season the pork tenderloin with marinade, in advance for extra flavor. Let the pork meat sit preferably overnight in the marinade.
- Heat a skillet on high and seer the pork meat on all sides to ensure nice colored crust and juicy inside. Same pan can go from stovetop to oven.
- Roast the pork tenderloin until the internal temperature of the meat reaches 145°F (63°C) in a slow oven. Slow oven helps to retain moisture.
- Save yourself from the guess work and use a good meat thermometer. Pull pork tenderloin roast from the oven when it reaches 141°F, cover and let it rest until it reaches 145 °F in the same pan.
- Once done, remove the pork tenderloin from the oven and let it rest for about 10 or 15 minutes before slicing and serving.
- For added flavor and texture, you can also brush the pork tenderloin with a glaze or sauce during the last half of roasting, such as a honey mustard glaze just a yellow curry powder, olive oil might help build up boost the color of the crust.
Printable Pork tenderloin roast recipe
Pork tenderloin roast
Ingredients
- 1 Whole boneless pork tenderloin approx. 10 lb will make three 4.5 roasts
- 2 tbsp of coriander seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1½ tbsp Sri Lankan black curry powder
- 2 tbsp black pepper
- 1 tsp red chili powder
- 1 tsp onion powder
- 1½ tbsp salt
- ½ tsp nutmeg
Liquid seasonings and herbs
- 1 tsp fish sauce
- 1 tbsp mustard sauce
- 1 tbsp date molasses
- 2 tbsp lemon juice
- 6 cloves of garlic
- 1 tsp lemon zest
- 2 tsp lemongrass diced
- 2 green chilies
- ½ cup Olive oil
Instructions
- Grind the spices to make yellow curry powder in motor and pestle. Blend with liquid seasoning and herbs to make a curry paste marinade.
- Rub the whole piece of meat with oil and poke a few holes with a skewer.
- Massage seasoning paste over the whole tenderloin evenly. marinate overnight.
- Cut the whole tenderloin into three equal sizes before cooking for better results. ( approx 4.5 lb).
- Pre heat oven to 375 degrees. Place an oven safe stainless-steel skillet on high and brown the tenderloin evenly on all sides.
- Bake 20 minutes per pound or until the meat thermometer reads 141 °F.
- At halfway point, brush the glaze made with yellow curry powder, date molasses and olive oil on the pork loin with a pastry brush.
- Take the roast out and allow it to rest covered with a foil for 15 to 20 minutes before slicing.
