Weekday Pork Roast Dinner for the Padres

A good pork roast is something that I have been craving for the longest time, so over the weekend, I found a nice pork tenderloin and decided to pick it up, to be used during the week.  Searching online for ways to roast a pork tenderloin, I saw that it was a slow process which started with an oven temperature of 450 degrees and then was followed by about a hour and a half of slow roasting at 250 degrees.  That would be great on a weekend, but I needed my pork roast on a Wednesday evening. So, I defrosted the tenderloin and marinated it for 24 hours.

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. 

Then, I called the folks over and asked them to make rice and dahl…a perfect accompaniment to the pork roast.

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