Ingredients Jump to Instructions ↓

  1. 5 med. garlic cloves ,minced

  2. 2Tbs.minced fresh garlic

  3. 2tsp curry powder

  4. 1tsp. coarse salt

  5. 2(3/4lb) pork tenderloins

  6. 2Tbs. veg. oil

  7. 1tsp. black,brown or yellow mustard seeds

  8. 1c. cubed fresh pineapple (1/2")

  9. 1/2c golden raisins

  10. 1/4c packed brown sugar

  11. 4 to 6 whole red thai or cayenne chiles,stems removed

  12. 1/2c water

  13. 1/4c finely chopped cilantro

Instructions Jump to Ingredients ↑

  1. Combine garlic,ginger,curry powder,and salt in small bowl. Rub over pork tenderloins,pressing firmly into meat. Cover and refrigerate 1 hr. or overnight.

  2. Heat oven to 300 Heat oil in large skillet over med-high heat till hot. Add mustard seeds; cover and heat 30 seonds or till seeds stop popping. Immediately add pork' cook 4 mins or till lightly browned on all sides.Place in 9x13" pan. Add pineapple,raisins,brown sugar and chilies to skillet;cook and stir 1 min. Add water. Spoon pineapple mixture over pork.

  3. Bake 25-30 mins or till internal tem reaches 145,basting occasionally with juices. Remove pork;cover loosely with foil. Let stand 10 mins before slicing. Serve wit sauce;sprinkle with cilantro


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