Curried tenderloins work as fine, fast dish - and no grill's needed

Dinner Tonight

August 29, 2007|By Bill Daley | Bill Daley,Chicago Tribune

Don't worry if the rain washes away your grilling plans. This pork tenderloin recipe easily transfers to cooking indoors. Sear the meat in a hot skillet, then roast quickly in a hot oven to cook the meat through. Pork tenderloins are small enough for fast cooking. Of course, this recipe works very well on the grill.

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Curried Pork Tenderloins

Makes 6 servings -- Total time: 36 minutes

2 pork tenderloins, about 1 pound each

3 tablespoons curry powder or a spice rub

1 tablespoon vegetable oil

1 lime wedge

Heat oven to 375 degrees. Rub the pork with the curry powder or spice rub.

Heat oil in an oven-safe skillet over medium-high heat. Sear tenderloins on all sides, about 5-7 minutes. Transfer skillet to oven; roast until cooked through (160 degrees on an instant-read thermometer), about 19 minutes. Let pork rest 5 minutes. Slice, squeeze lime juice over slices.

Per serving: 251 calories, 12 grams fat, 4 grams saturated fat, 103 milligrams cholesterol, 2 grams carbohydrate, 33 grams protein, 72 milligrams sodium, 1 gram fiber

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