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Maple Curry Roast Pork Recipe

This roast pork recipe, from the wonderful cookbook Autumn in the Country , combines a few unusual flavors into a wonderful taste sensation.

The marinade is a mix of marple syrup, soy sauce, curry powder, mustard and coriander, with a few other savory items added in.

Cooking pork roasts is not difficult, but you can get tired of the same old flavor.

With this recipe you really kick it up a few notches. The marinade ingredients meld into a wonderful sweet and savory combination that is absolutely heavenly.

I think you will really enjoy this one.

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Maple Curry Pork Roast

1 1/2 pounds pork tenderloin
1/2 cup maple syrup
2 tablespoons soy sauce
2 tablespoons catsup
1 tablespoon Dijon mustard
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon Worcestershire sauce
2 cloves garlic, minced

Place the roast in a large heavy duty plastic ziptop bag. Whisk together the remaining

ingredients in a medium bowl. Pour over the roast and refrigerate for at least one hour.

Transfer the roast with the marinade to an ungreased 13 x 9 inch baking pan. Bake, uncovered, at 350°F for 40 minutes.

Let the roast stand for 10 minutes, slice thinly and drizzle with the sauce from the pan.

Serves 6.

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