Thursday, October 8, 2009
Weekday Pork Roast Dinner for the Padres
Marinade (for a 2lb tenderloin)
Patak's Curry Paste (2 tbsp)
Apple Cider Vinegar (1/4 cup)
Crushed Garlic (2 tsp)
Crushed Ginger (1 tsp)
Salt (1 tsp)
Olive Oil (1 tbsp)
Combine all ingredients in a bowl to make a "liquidy" marinade. Once mixed, pour over the tenderloin and let it refrigerate for 24 hours.
On Wednesday morning, I started my crockpot on high and put in the tenderloin for about a half hour, turn it twice. Then I reduced it to 3 and it cooked for 6 hours. After that it was reduced to 2 until we were ready to eat. The meat was tender and the tenderloin just fell apart. There was a great sauce to it that worked as a curry.
Posted by Rita Anne Smith at 3:32 PM