Very tasty! I followed another reviewer and doubled the curry powder. I baked it in a small dish and had lots of sauce, which was good with it - I could have even halved the marinade.
Very nice flavor. I would have never thought of mixing maple syrup and curry together. I added a pinch of crushed red pepper flakes and marinated the tenderloin overnight. It was very moist and flavorful. Made for Best of 2010 Cookbooks Tag Game.
Not bad at all. I didn't have any orange zest, but I had orange extract that I used. I also added a total of about 1 TBS of curry. My whole family liked it.
This is a very flavorful recipe and I took the previous reviewer's advice and doubled the sauce! It was yummy over the pork and with the rice that I cooked. If the sauce were thicker, it would make a good barbecue sauce with the taste of maple and curry. I will add more curry and garlic next time to enhance the flavor even more I made this for spring pac 2010, thanks!
I love the taste of this pork tenderloin. The cooking time is spot on. My only complaint was that the sauce cooked away and there wasn't any left to drizzle over the pork. I would suggest reserving the sauce and heating it in a small pot on the stove and just put some water in the bottom of your pan. The sauce stuck pretty darn good to my pan and took a lot of soaking to get it cleaned. Made for Spring PAC 2010. Thanks for posting. :)