Marinated Pork Tenderloin

Summary

Ingredients

• 600 g pork fillet (s)

For the marinade:

• 100 ml oil, neutral (e.g. sunflower oil)
• 50 ml soy sauce
• 50 ml honey
• 1 teaspoon chili powder
• pepper
• 0.5 teaspoon ½ curry powder

For the sauce:

• 200 g double cream cheese

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Instructions

1. Wash the pork fillet and remove the silver skin. Mix the marinade ingredients together well.
2. Place the pork fillet with the marinade in a freezer bag, seal it, shake to coat thoroughly, and refrigerate for at least 2 hours or preferably overnight.
3. Preheat the oven to 200°C (392°F) with top and bottom heat. Place the meat with the marinade in a baking dish and cook on the middle rack for 30 minutes, basting with the marinade every 8-10 minutes. The meat is done when the internal temperature reaches 63°C (145°F).
4. Remove the fillet from the oven and let it rest for 5 minutes. Slice into 1.5-2 cm thick slices and keep warm.
5. Pour the cooking liquid from the baking dish into a saucepan and heat over medium heat. Whisk in 200g cream cheese, stirring constantly, until the sauce comes to a boil. Taste and adjust the seasoning with salt and spices as needed.
6. Serve the pork slices with the sauce, accompanied by spaetzle.