When I was a graduate student on a small budget living in NYC, I frequently ate cheap meals at my favorite Indian restaurant called Curry Mahal. And my go-to dish there was spicy chicken vindaloo. Vindaloo is an Indian curry which originated in Goa and traditionally uses pork in the recipe. But these days you see vindaloo with chicken, shrimp, beef, lamb, fish, veggies and such. This recipe is not for typical pork vindaloo. Rather, a vindaloo-style sauce is used to marinate the pork tenderloin which is then roasted, sliced and served. I like to serve this pork vindaloo with basmati rice or warm naan or paratha.
- 8 dried guajillo chiles, stemmed, seeded as much as possible and wiped clean
- 1 tsp. cumin seeds
- 1 tsp. black peppercorns
- 3/4 cup distilled white vinegar
- One 3-inch piece of fresh ginger (2 ounces), peeled and coarsely chopped
- 6 garlic cloves, peeled
- 1 small cinnamon stick
- 2 cloves
- Kosher salt
- One 1 to 2 lb. pork tenderloin
- In a saucepan, toast the chiles, cumin seeds and peppercorns over moderate heat, turning the chiles, until pliable and the cumin is fragrant, about 2 minutes. Add 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil. Let stand off the heat until the chiles are soft, about 30 minutes. Discard the cinnamon stick.
- Transfer the chile mixture to a blender and puree to a smooth paste. In a baking dish or sealable freezer bag, spread the paste all over the tenderloin and refrigerate for at least 1 hour or up to 6 hours. Let stand at room temperature for 45 minutes before cooking.
- Heat the oven to 425 degrees F.
- Place the pork in a heavy roasting pan and roast on the middle oven rack for approximately 30 to 45 minutes, depending on the size and thickness of the tenderloin. Roast until an instant-read thermometer inserted into the thickest part of the pork registers 140 degrees F.
- Remove the pork from the oven and transfer to a cutting board. Tent with aluminum foil and allow to stand for 10 minutes before slicing and serving
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.