Pumpkin Curry Pork Tenderloin

by kara on January 23, 2011

This recipe really couldn’t be any easier.  I purchased a jar of Pumpkin Curry Sauce prior to the holidays.  The directions say to add it to any meat or vegetables, and simmer for 20 minutes.  I’ve made it a few times with pork tenderloin in a crock pot dish.  It’s always a success.  It has a hot and spicy Indian-like flavor, can be paired with a variety of side dishes, and freezes well.   It was the perfect dish to take out of the freezer this morning, and prepare in our makeshift dining room kitchen this evening.


Pumpkin Curry Pork Tenderloin
2 pork tenderloins, average size, trimmed of fat
salt, pepper
1 cup of water
1 jar of Williams Sonoma Pumpkin Curry Simmering Sauce (or a similar curry sauce)

Place 2 pork tenderloins in a crock pot.  Season with salt and pepper.  Add 1 cup of water and cover.  Cook on low all day (6-7 hours).  Remove any unwanted fat from the liquid and shred tenderloin with 2 forks in the crock pot.  Add pumpkin curry sauce for last hour on “keep warm” setting.

Serve on top of noodles, basmati rice, or spaghetti squash.

First meal 2 weeks ago:

Second meal on top, weeks later (excuse the necessary paper plates). . .pork served on top of brown basmati rice, with golden raisins and feta cheese. My favorite of the two meals.

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