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 maple 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.
Roast Pork Recipe with Maple and Curry
- 1 1/2 pounds pork tenderloin
- 1/2 cup maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 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.