Pork tenderloin is one of my favorite cuts to cook. Affordable and naturally lean, tenderloin delivers great flavor and texture without a lot of fuss. It works beautifully on the grill, in a smoker, roasted in the oven, or cooked precisely sous vide and finished with a quick sear. It also slices neatly into medallions for a fast pan-fry. For this version I love a curry-forward rub—I used my own “Curry in a Hurry” spice blend—which adds warm, aromatic notes that pair exceptionally well with a cool, bright yogurt sauce. The mint yogurt sauce here is essentially a simple raita: just yogurt, fresh mint and a touch of honey. The contrast of the warm, spiced pork and the refreshing sauce makes this dish a go-to for weeknights and casual dinner gatherings.
Curried Pork Tenderloin with Mint Yogurt Sauce
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Ingredients
- 2 pork tenderloins
- 4 tbsp Curry in a Hurry spice blend
- 1 cup plain yogurt
- 2 tbsp fresh mint, minced finely
- 2 tbsp honey
Instructions
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Combine the yogurt, minced mint and honey in a bowl. Stir until smooth, then cover and chill in the refrigerator while you prepare the pork. Chilling allows the flavors to mingle and keeps the sauce cool when served alongside warm pork.
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Trim any excess fat and the silver skin from the pork tenderloins. Pat them dry with paper towels. Generously rub the curry spice blend over the entire surface of each tenderloin so the flavor adheres and forms a crust during cooking.
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Choose your cooking method: sous vide for precision, or grill for a smoky crust. Both methods deliver tender, juicy results when done correctly.
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Sous Vide method: Place the seasoned tenderloins in a vacuum bag or a resealable bag using the water displacement method. Cook in a warm water bath set to 135°F (57°C) for about 2 hours. After the bath, remove the pork, pat dry, and quickly sear in a very hot skillet for color and flavor.
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Grill method: Heat the grill to medium-high. Place the tenderloins on the grill and sear for about 5 minutes, then rotate a quarter turn and cook another 5 minutes. Continue turning to cook all four sides evenly. Aim for an internal temperature of about 145–150°F (63–66°C) for a slightly pink, juicy center.
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After cooking, allow the pork to rest for 5–10 minutes. This rest helps redistribute juices. Slice into 1/2-inch medallions and serve with the chilled mint yogurt sauce on the side.
Steve Cylka
Tips and Serving Suggestions
For the best crust, pat the pork dry before applying the spice rub. If grilling, use direct heat to develop color then move to indirect heat if the exterior is browning too quickly. If you don’t have a sous vide setup, a low-and-slow oven roast followed by a hot pan sear will produce similar tenderness.
This dish pairs well with simple sides that complement the curry and yogurt: steamed basmati rice, a crisp cucumber salad, roasted vegetables, or warm flatbread. The mint yogurt sauce also makes a fine dip for grilled vegetables or pita.
Leftovers keep well in an airtight container for up to three days in the refrigerator. Slice the pork and store the sauce separately to maintain texture; reheat gently to avoid drying the meat.