Maple Curry Pork Tenderloin

My sister-in-law made this one day and I loved it. I never would have tried it had I not tasted it first. It now makes a regular appearance in our dinner menus. It comes from the cookbook, 'Crazy Plates'. I have on occasion overdone the orange zest so now I often leave it out.

• Ready In: 50 mins
• Serves: 4
• Yields: 1 Pork tenderloin

Ingredients

• 1 1⁄2 lbs  pork tenderloin
• 1⁄2 cup pure maple syrup
• 2  tablespoons reduced sodium soy sauce, and
• 2  tablespoons ketchup
• 1  tablespoon Dijon mustard
• 2  teaspoons  grated orange zest (optional)
• 1 1⁄2 teaspoons curry powder, and
• 1 1⁄2 teaspoons ground coriander
• 1  teaspoon Worcestershire sauce
• 2  garlic cloves, minced

Directions

1. Trim pork of visible fat.
2. Place pork in a large resealable bag.
3. Wisk all the ingredients together and pour over pork.
4. Marinate for at least 1 hour.
5. Transfer pork and marinate to a small roasting or baking pan.
6. Roast, uncovered at 350 F for 40 minutes It should still be slightly pink.
7. Let stand for 10 minutes before slicing.
8. Drizzle with extra sauce and serve.