Coconut curry pork tenderloin with camelina oil

Preparation : 5 minutes
Cooking : 8 to 10 minutes
Servings : 4 









  • 700 g (1.5 lb.) pork tenderloin
  • 3 tablespoons of camelina oil
  • 2 tablespoons of Coco Curry Super Dips mix
  • 1 cup plain yogurt
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste


  1. In a mixing bowl whisk together yogurt and camelina oil.
  2. Then add the Coco Curry Super Dips seasoning, cider vinegar, salt, pepper and mix well.
  3. Reserve a portion of the marinade for accompaniment.
  4. Pour the rest into a glass dish and add the pork tenderloin. Coat well and store in refrigerator for two hours or more.
  5. Remove the pork tenderloin from the dish and remove the excess marinade. Bake in a lightly oiled nonstick skillet, 3 to 4 minutes per side
  6. Bake at 375⁰F for 15 to 20 minutes. Can also be cooked on the BBQ. Serve with the reserved marinade.