Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Coarse mustard |
| 2 teaspoons | Curry powder |
| 2 \N | Cloves garlic -- minced |
| ¼ teaspoon | Cinnamon |
| 1 \N | Pork tenderloin -- trimmed |
| \N \N | Fat |
| \N \N | Requires Oven-Cooking Bag |
| \N \N | NUTRITIONAL DATA PER |
| \N \N | SERVING----- |
| \N \N | *Calories |
| \N \N | *gm Fat (22% of calories) |
| \N \N | *mg Chol |
| \N \N | *mg Sodium |
In a small bowl, combine the mustard, curry powder, garlic, and cinnamon. Rub the mixture on the pork. Insert a meat thermometer in the thickest part of the meat; place the pork in an oven-cooking bag and follow the instructions for tying and slitting the bag. Roast pork at 350F to an internal temperature of 170F; 1 to 1¼ hours. Remove from the oven and let stand about 10 minutes before slicing.
Recipe By :