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Goan Spiced Roast Pork Tenderloin

Very closely adapted from Floyd Cardoz
Course Entree
Cuisine Indian
Keyword pork
Author The Spiced Life


  • 1 t black peppercorns
  • 1 T cumin seeds
  • 1/2 cinnamon stick
  • 3 cloves
  • 1/2 t ground turmeric
  • 6-8 garlic cloves, peeled
  • 1 heaping T roughly chopped ginger
  • 1/3 cup apple cider
  • 1 T cider vinegar
  • salt and pepper
  • 2 pork tenderloins, about 2 1/4 lbs total, trimmed of silver skin


  1. Grind the first 4 ingredients in a spice grinder. Place them in a food processor with the turmeric, garlic cloves, ginger, apple cider and cider vinegar. Puree smooth. Place in a seal-able plastic bag with the trimmed pork tenderloins. Massage the pork through the bag to get the pureed spice mix all over it. Place in the fridge for 6-8 hours.
  2. minutes before you are ready to cook the pork, take the pork out of the fridge. Remove from the marinade (shake gently to remove excess marinade but do not wipe or rinse off) and place on a greased roasting rack.* Sprinkle with salt and pepper. Set aside.
  3. Preheat the oven to425 F. When it is hot, place the pork into the oven and roast for about 25 minutes, until the internal temperature of the pork is 145 F (the USDA always recommends 160 F I think so follow my advice at your own risk--trichinosis is not a problem in this country and the pork temperature will rise to 160 F while sitting anyway). Remove from the oven and let stand for 10-15 minutes, tented with foil. Slice at an angle and serve.
  4. *You might be tempted to sear the pork first--I was. But Cardoz notes that this marinade tends to burn and does not recommend it.