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Vindaloo-Style Roasted Pork Tenderloin

Vindaloo-Style Roasted Pork Tenderloin
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Indian Cuisine Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary
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.
  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    6 Servings
  • Serving size
    3 oz
Dinner Main Dish CKD Dialysis Kidney-Friendly Lower Carb Indian
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    3 oz
  • Amount per serving Calories 140

  • Total Fat 3.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 330mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 23g
  • Potassium 440mg
  • Phosphorus 220mg

Choices/Exchanges: 3 Lean protein

Dinner Main Dish CKD Dialysis Kidney-Friendly Lower Carb Indian
Ingredients

Ingredients

  • Apple Cider Vinegar
    1/2 cup
  • garlic (chopped)
    7 clove
  • fresh ginger (peeled and chopped)
    1 (2-inch) piece
  • cumin seeds (toasted)
    1 tbsp
  • Kashmiri chili powder or smoked paprkia
    2 tsp
  • black peppercorns
    1 tsp
  • mustard seeds
    1 tsp
  • ground cinnamon
    1/4 tsp
  • salt
    3/4 tsp
  • pork tenderloin (silver skin discarded)
    1 1/2 lbs

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Directions

Directions

  1. In a food processor, blend together the vinegar, garlic, ginger, cloves, cumin seeds, chili powder, peppercorns, mustard seeds, and cinnamon until ground to a fine paste. Stir in the salt until well blended.

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

  3. After 6 hours, remove the pork from the refrigerator. Let stand at room temperature for 1 hour. Preheat the oven to 425°F.

  4. Place the pork in a heavy roasting pan. Roast on the middle rack of the oven for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 140°F.

  5. 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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