Pork Tenderloin Joywala

pork tenderloin joywala
DifficultyBeginner

Pork and India Joywala, a meat and spicy chutney match made in heaven!

ShareTweetSaveShare
pork tenderloin joywala
Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 1 pork tenderloin
 1 tsp maldon sea salt
 1 tsp ground black pepper
1

With a sharp pointed knife and in about two dozen or so places spear the meat about 1cm deep.

2

Rub the India Joywala all over the surface of the meat and season well. Place into the fridge covered for a couple of hours or overnight if possible to allow the flavours to penetrate the meat.

3

When ready to cook, heat the oven to 180°C and place on the middle shelf for 60 Minutes.

4

Remove from the oven and check the meat at it's thickest part reads 63°C on a meat thermometer.

5

Leave to stand for 5 Minutes before slicing. Serve with Sauteed potatoes or mash.

Ingredients

 1 pork tenderloin
 1 tsp maldon sea salt
 1 tsp ground black pepper

Directions

1

With a sharp pointed knife and in about two dozen or so places spear the meat about 1cm deep.

2

Rub the India Joywala all over the surface of the meat and season well. Place into the fridge covered for a couple of hours or overnight if possible to allow the flavours to penetrate the meat.

3

When ready to cook, heat the oven to 180°C and place on the middle shelf for 60 Minutes.

4

Remove from the oven and check the meat at it's thickest part reads 63°C on a meat thermometer.

5

Leave to stand for 5 Minutes before slicing. Serve with Sauteed potatoes or mash.

Pork Tenderloin Joywala
Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.