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.
Ingrédients
- Apple Cider Vinegar 0.50 cup
- garlic 7.00 clove chopped
- fresh ginger 1.00 peeled and chopped 1 (2-inch) piece
- cumin seeds 1.00 tbsp toasted
- smoked paprika 2.00 tsp Kashmiri chili powder or smoked paprkia
- black peppercorns 1.00 tsp
- mustard seeds 1.00 tsp
- ground cinnamon 0.25 tsp
- salt 0.75 tsp
- pork tenderloin 1.50 lbs silver skin discarded
Préparation
- 1
In a food processor
- 2
blend together the vinegar
- 3
garlic
- 4
ginger
- 5
cloves
- 6
cumin seeds
- 7
chili powder
- 8
peppercorns
- 9
mustard seeds
- 10
and cinnamon until ground to a fine paste. Stir in the salt until well blended.
- 11
Brush the spice rub over the pork. Cover and refrigerate for at least 6 hours.
- 12
After 6 hours
- 13
remove the pork from the refrigerator. Let stand at room temperature for 1 hour. Preheat the oven to 425°F.
- 14
Place the pork in a heavy roasting pan. Roast on the middle rack of the oven for 30 minutes
- 15
or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 140°F.
- 16
Remove from the oven. Transfer the pork to a cutting board. Tent with aluminum foil. Let stand for 10 minutes before slicing and serving.
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