Orange Curry Pork

Need a gluten free and dairy free main course? Orange Curry Pork could be an outstanding recipe to try. This recipe serves 8. One portion of this dish contains around 24g of protein, 4g of fat, and a total of 265 calories. For $2.17 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. If you have reduced sodium soy sauce, orange zest, worcestershire sauce, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. It is brought to you by Lady Behind the Curtain. A few people made this recipe, and 23 would say it hit the spot. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 71%, this dish is pretty good. If you like this recipe, you might also like recipes such as Curry-Orange Country Pork Ribs, Orange Couscous Curry, and Orange Chicken Curry.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 1/2 to 2 teaspoons curry powder (depending on how much you like curry)

2 tablespoons Dijon mustard

4 teaspoons minced garlic

4 tablespoons ketchup

1 cup maple syrup

4 teaspoons grated orange zest (about 1 large orange)

2 - 2 1/2 pound pork tenderloin (in two pieces)

4 tablespoons reduced soy sauce

2 teaspoons Worcestershire sauce

Equipment:

ziploc bags

bowl

oven

baking pan

Cooking instruction summary:

Place pork in a large zip top plastic bag.Add the syrup, soy sauce, ketchup, Dijon, orange zest, curry powder, garlic and Worcestershire sauce to the pork.Massage the marinade into the pork.Seal bag and place in a large bowl.Marinate in refrigerator for 1 to 2 hours.Preheat oven to 350 degrees.Place marinated pork in a 9x13-inch baking dish.Pour marinade over pork.Roast, uncovered for 40 minutes.Let pork stand for 5 minutes before slicing. Slice thinly.Drizzle extra sauce over pork and serve.

 

Step by step:


1. Place pork in a large zip top plastic bag.

2. Add the syrup, soy sauce, ketchup, Dijon, orange zest, curry powder, garlic and Worcestershire sauce to the pork.Massage the marinade into the pork.Seal bag and place in a large bowl.Marinate in refrigerator for 1 to 2 hours.Preheat oven to 350 degrees.

3. Place marinated pork in a 9x13-inch baking dish.

4. Pour marinade over pork.Roast, uncovered for 40 minutes.

5. Let pork stand for 5 minutes before slicing. Slice thinly.

6. Drizzle extra sauce over pork and serve.


Nutrition Information:

Quickview
265k Calories
24g Protein
4g Total Fat
31g Carbs
17% Health Score
Limit These
Calories
265k
13%

Fat
4g
7%

  Saturated Fat
1g
9%

Carbohydrates
31g
10%

  Sugar
26g
29%

Cholesterol
73mg
25%

Sodium
455mg
20%

Get Enough Of These
Protein
24g
48%

Vitamin B1
1mg
78%

Vitamin B2
0.92mg
54%

Manganese
1mg
52%

Selenium
35µg
51%

Vitamin B6
0.92mg
46%

Vitamin B3
7mg
40%

Phosphorus
295mg
30%

Potassium
605mg
17%

Zinc
2mg
17%

Magnesium
46mg
12%

Vitamin B5
1mg
10%

Vitamin B12
0.59µg
10%

Iron
1mg
9%

Copper
0.13mg
7%

Calcium
63mg
6%

Vitamin E
0.46mg
3%

Vitamin C
2mg
3%

Vitamin D
0.34µg
2%

Fiber
0.47g
2%

Vitamin A
52IU
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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