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Pork Tenderloin with Chickpeas in a Red Curry Vinaigrette


This recipe has savory, sweet, slightly spicy, crunchy! The chickpeas are delicious, and can be served on their own as a side dish. Barb L.

Serves: 4-6


1 package of 2 pork tenderloins, trimmed and silver skin removed

2 limes, quartered



2 cans chickpeas beans (garbanzo beans), drained and rinsed

¼ cup red (or green) curry paste (these are just a little spicy)

¼ cup Flying Olive Balsamic Vinegar such as Honey Ginger, Serrano Honey (very spicy), Sicilian Lemon, Grapefruit, Pineapple, Coconut or a Combination of Choice, more as desired

½ cup Flying Olive Extra Virgin Olive Oil Lime, Chipotle, Harissa, plus a little for brushing in the roasting pan

Cayenne pepper, if desired

1 English cucumber, sliced thin

Fresh mint leaves, torn

Honey, if desired


Preheat the oven to 400 degrees F.

Season the pork tenderloins with salt and pepper. Brush a little Flying Olive EVOO of Choice in a roasting pan. Add the quartered limes and nestle the tenderloins among them in the roasting pan.

Place in the oven and cook for 20-30 minutes, or until an instant read thermometer reads 140-145 degrees.

Meanwhile, as the pork is cooking, mix together the curry paste, Flying Olive Balsamic Vinegar(s) and Oil(s) of Choice, salt, and pepper in a small bowl. Add the Flying Olive EVOO(s) of Choice to a sauté pan. Add the chickpeas and curry mixture. Warm over medium heat, stirring occasionally.

When the pork is done and registers 145 degrees F with an instant read thermometer, remove it from the oven. Carefully (they’re hot!) squeeze the roasted limes over the top of the pork. Let the pork rest, under loose aluminum foil, for about 10 minutes. Taste the chickpeas and season with salt, pepper, and more Flying Olive Balsamic, and/or cayenne as desired. Slice the pork tenderloin right before serving.

Spoon the chickpeas in the center of a plate, top with the sliced pork. Garnish with torn mint, sliced cucumbers, a drizzle of honey, and/or more Balsamic Vinegar. Serve hot.

Submitted by Barb L.