Refined Chef Originals Recipes
Hot Madras Curry Pork Tenderloin with Cinnamon and Nutmeg Persimmons
The Refined Chef
Description:
The curry powder has cinnamon and nutmeg and I added those ingredients to the persimmons to carry that flavor into another component of the dish. This is a good dish for a dinner party.
Enjoy!
Enjoy!
Ingredients:
1-1.5 lb - Pork tenderloin
Hot Madras Curry powder
Salt
Cinnamon
Nutmeg
4 Persimmons
Olive oil
Unsalted butter
Hot Madras Curry powder
Salt
Cinnamon
Nutmeg
4 Persimmons
Olive oil
Unsalted butter
Serving size:
4
Prep time:
3 hours
Cook time:
25 minutes
Directions:
Place pork tenderloin in a plastic bowl. Drizzle with a little olive oil and add 1-2 tbsp of curry powder. Add a little salt.
Cover and refrigerate for 3 hours or overnight. Before cooking remove from refrigerator and allow to sit at room temperature for 20 minutes. Pat dry before cooking.
Preheat oven to 375 F degrees. In a saute pan over medium high heat, add a little olive oil. Heat for about 1 minute. Add pork and sear for about 2 minutes on all four sides or until starting to carmelize.
Remove from pan and place in oven. Cook for 20-25 minutes or until internal temperature is 170 F degrees.
Permissions:
Peel persimmons and slice into thin wedges. In a saute pan over low heat add 1 tbsp butter. Add persimmons and saute for 3 minutes. Add a dash of cinnamon and nutmeg and cook for an additional 2-3 minutes until tender. Remove from heat.
To Plate:
After cooking, allow pork to rest for 10 minutes. Slice and add to a place. Place persimmions around the pork and serve.
Cover and refrigerate for 3 hours or overnight. Before cooking remove from refrigerator and allow to sit at room temperature for 20 minutes. Pat dry before cooking.
Preheat oven to 375 F degrees. In a saute pan over medium high heat, add a little olive oil. Heat for about 1 minute. Add pork and sear for about 2 minutes on all four sides or until starting to carmelize.
Remove from pan and place in oven. Cook for 20-25 minutes or until internal temperature is 170 F degrees.
Permissions:
Peel persimmons and slice into thin wedges. In a saute pan over low heat add 1 tbsp butter. Add persimmons and saute for 3 minutes. Add a dash of cinnamon and nutmeg and cook for an additional 2-3 minutes until tender. Remove from heat.
To Plate:
After cooking, allow pork to rest for 10 minutes. Slice and add to a place. Place persimmions around the pork and serve.
