Curry Roasted Pork Tenderloin

1 hr 30 min
6 Servings


2 Tbsp
olive oil
1/4 cup
soy sauce (low sodium or regular)
4 clove
garlic (minced)
3 Tbsp
fresh ginger, grated, divided
3 Tbsp
curry powder, mild
pork tenderloins (about 1-1 1/2 lbs. each)
Fuji apples (peeled, small diced)
granny smith apple (peeled, small diced)
fennel bulb (small diced)
1/2 cup
fennel tops/fronds (finely chopped)
lemon (juice & zest)
1 tsp
Prep Time:
45 min
Cooking Time:
45 min
Total Time:
1 hr 30 min


Preheat oven to 450°F. For the curry marinade, place oil, soy sauce, garlic, 2 tbsp. of ginger, curry powder, 1 tsp. salt and ¼ tsp. pepper into a small bowl or blender, and mix well into a paste-like consistency. Place pork tenderloins into a baking dish and generously rub each side with the marinade, pouring any extra marinade on top. Cover and let rest at room temperature to marinate for 20 minutes as you prepare the relish.
Wash, peel and cut the Fuji and granny smith apples, fennel bulb and fennel tops; place into a medium size bowl and mix together well. Add the lemon juice and zest, olive oil, remaining 1 tbsp. ginger, sriracha, and salt and pepper to taste, and mix.
After the pork has marinated, place it into the oven and bake for 20 to 30 minutes or until internal temperatures reaches 145 to 150°F or desired doneness. Remove from the oven and let it rest 10 to 15 minutes before eating or slicing. Slice the pork and place on a platter, pouring marinade from baking dish over top. Add apple fennel relish to platter and serve with your favorite seasonal veggie side dishes.
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