Vindaloo-Style Roasted Pork Tenderloin

Ingredients

• 120 mlapple cider vinegar
• 7 clovesgarlic, chopped
• 1 piece (about 5 cm), peeled and choppedfresh ginger
• 1 tbsp, toastedcumin seeds
• 2 tspsmoked paprika (or Kashmiri chilli powder)
• 1 tspblack peppercorns
• 1 tspmustard seeds
• ¼ tspground cinnamon
• ¾ tspsalt
• 680 g, silver skin removedpork tenderloin

Instructions

1. 1

   Make the paste

   In a food processor, blend the vinegar, garlic, ginger, cloves, cumin seeds, chilli powder, peppercorns, mustard seeds and cinnamon to a fine paste. Stir in the salt until combined. The method mentions cloves, but no amount for them is provided in the ingredient list.

2. 2

   Marinate the pork

   Brush the spice paste over the pork. Cover and refrigerate for at least 6 hours.

3. 3

   Bring to room temperature

   After 6 hours, take the pork out of the fridge and leave it at room temperature for 1 hour. Heat the oven to 220°C.

4. 4

   Roast the pork

   Put the pork in a heavy roasting tin and roast on the oven’s middle shelf for 30 minutes, or until a thermometer inserted into the thickest part reads 60°C.

5. 5

   Rest and slice

   Take the pork out of the oven and transfer it to a chopping board. Loosely cover it with foil and leave it to rest for 10 minutes before slicing and serving.

What is vindaloo-style pork?

Vindaloo is associated with Goa in south-western India and has roots in the Portuguese dish carne de vinha d’alhos, meat marinated with wine and garlic. In Goan versions, vinegar commonly takes the place of wine, while chilli and other spices became part of the dish’s evolving character.

This version applies those flavours to pork tenderloin, using a tangy vinegar-based paste rather than a long-simmered curry. The marinade seasons the lean meat, and roasting keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 24g protein, 2g carbs, 3g fat.

The pork supplies most of the protein, while the small amount of carbohydrate comes mainly from the garlic and spices. The tenderloin contributes most of the fat, with the listed ingredients otherwise adding little; serve it with vegetables and a starch such as rice to make a more balanced plate.

The vinegar and spice paste

Vinegar: apple cider vinegar supplies the sharpness that gives the marinade its vindaloo-style character. Blending it with the aromatics makes a paste that can be brushed over the whole tenderloin.

Spices: toasted cumin, mustard seeds, peppercorns and cinnamon bring warmth and depth. Smoked paprika is listed, with Kashmiri chilli powder offered as an alternative; the recipe does not give a separate quantity for additional chilli.

Marinating the tenderloin

Coverage: spread the paste over all sides of the pork so the seasoning is distributed evenly. Cover the meat while it marinates in the fridge for at least 6 hours.

Before roasting: the method calls for leaving the pork at room temperature for 1 hour after refrigeration. Include this time in your plan, then preheat the oven to 220°C.

Roasting and checking doneness

Position: roast the tenderloin in a heavy roasting tin on the oven’s middle shelf. The stated roasting time is 30 minutes.

Temperature: use an instant-read thermometer in the thickest part and look for the recipe’s stated reading of 60°C. The thermometer gives a more direct check than timing alone.

Resting before slicing

Rest: transfer the pork to a chopping board and tent it with foil for 10 minutes. This pause is part of the method, so allow for it before serving.

Slicing: cut the rested tenderloin into slices across the grain for easier eating. Spoon any juices from the board over the meat if you like.

What to serve alongside

A mild starch such as rice or potatoes gives the punchy, vinegary pork a gentle accompaniment. Add a vegetable side, such as green beans or roasted cauliflower, to round out the plate.

If you want a cooling contrast, serve a simple yoghurt-based accompaniment alongside rather than changing the marinade.

Recipe notes & tips

• Toast the cumin seeds before blending, as specified, to bring out their aroma.
• Trim away the tenderloin’s silver skin before adding the marinade.
• Turn the pork as you brush on the paste to coat all sides.
• Use a roasting tin with enough room around the meat for even roasting.
• Check the thickest part of the pork with an instant-read thermometer.
• Keep the 10-minute rest in your serving schedule.

Variations

• Use Kashmiri chilli: substitute it for the smoked paprika as the ingredient list allows.
• Choose a milder side: serve with plain rice to soften the contrast with the tangy pork.
• Add green vegetables: pair the slices with steamed green beans for a simple plate.
• Serve with yoghurt: offer a cool yoghurt accompaniment alongside the pork.
• Make it a rice bowl: arrange sliced pork over rice with vegetables on the side.

Common mistakes to avoid

• Skipping the marinade: refrigerate the coated pork for at least 6 hours as directed.
• Leaving silver skin on: remove it before marinating so the tenderloin is ready to slice and serve.
• Relying only on the timer: check the thickest part with a thermometer for the stated 60°C reading.
• Slicing straight away: tent the pork with foil and rest it for 10 minutes first.
• Forgetting the room-temperature stage: allow 1 hour after taking the pork from the fridge before roasting.
• Guessing the cloves: the method mentions cloves but the ingredient list gives no amount, so check the source recipe if you need clarification.

How to store

Refrigerate leftover pork in a covered container and use within 3 days. Reheat gently until hot throughout, or serve cold in slices; avoid prolonged reheating, which can dry out the tenderloin.

Frequently asked questions