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Thread: Pork Tenderloin Vindaloo (SPICY!) - 3 pts/cup

  1. #1


    Vindaloo ala Char

    2 lbs pork tenderloin
    1 large eggplant, not peeled, cubed 1”
    2 medium onions, coarsely chopped
    1 large bell pepper, red, green, or yellow, cut into 1” pieces
    2 large portabello mushrooms, cut into 1” pieces
    2 tbsp Vindaloo paste
    1 tbsp chopped garlic (from a jar)
    1 4 oz can chopped mild green chilies, not drained
    1 1 lb 12 oz can crushed tomatoes with heavy puree, not drained
    1 1 lb can diced tomatoes, not drained
    Garlic flavored cooking spray

    Trim pork tenderloin of all visible fat and silverskin; cut into 1” cubes.

    Heat large nonstick skillet over medium high heat; spray with cooking spray. Brown onions quickly; add garlic, stir about 30 seconds; put mixture into crockpot or roaster oven.

    Brown pork in small batches – don’t cook it, just sear it on at least a couple of its sides; Add to pot with onions. Do the same with the eggplant. In the last batch of eggplant, add the vindaloo paste. Stir to mix well. Add to pot and mix well with pork and onions. Add bell peppers and mushrooms.

    Add the can of diced green chilies, and both cans of tomatoes. Stir well to distribute vindaloo paste.

    Cover. If using crockpot, let cook on low 6-8 hours or til pork is very tender. If using roaster oven, bring to a simmer and then let cook 3-4 hours, or til pork is very tender. Adjust vindaloo paste to taste. I usually use between 2 and 3 tablespoons for the batch.

    This is also equally good with very lean beef, turkey breast or chicken breast, cut into cubes.

    My batch today yielded 13 cups at a value of 3 points per cup.

  2. #2
    Join Date
    Jan 2003
    Central Oregon
    Blog Entries


    Char - this sounds sooo good! Where can one find vindaloo paste?
    restart 1 November 14

  3. #3


    Hi PM!

    I've gotten it locally at both Ralph's Market and Albertson's in the ethnic food section.

    The first jar of it I tried was sent me by my stepdaughter who lives in England. So it appears to be available, you may have to search it out!


  4. #4
    Join Date
    Jan 2003
    Central Oregon
    Blog Entries


    Thanks for the info, Char! I am on the hunt. [img]graemlins/kiss.gif[/img]
    restart 1 November 14

  5. #5


    Here's a little more helpful info on the vindaloo paste - the brand I bought is called Patak's Original. It comes in a 10 oz. glass jar with a brick-red label.

    It says, "Vindaloo Curry Paste - concentrate for sauces" and it says "Hot" in a red circle; has a tannish colored lid.

    I refrigerate it after opening, although the label says, "Once opened store in cool dry conditions - can be used up to six months after opening."

    And here's a link to their UK website, replete with recipes:

    Patak's Foods

    So now you know what I know about it!


  6. #6
    raidermom Guest


    I did a search on the internet for vindaloo paste, and came up with the same website Char just posted. my search, I happened across a recipe that you can make at home.........

    Vindaloo Paste
    2 tb Cayenne
    4 tb Cumin
    2 tb Turmeric
    2 tb Black pepper
    2 tb Hot mustard powder
    1 tb Salt
    2 ts Ground ginger
    1 ts Cinnamon
    3/4 c White vinegar
    1/2 c Vegetable oil

    From this you can "vindaloo" anything you want chicken, beef, pork, tofu, or just plains veggies.

    Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste is formed.
    Heat the oil in a sauce pan over medium-high heat and add the paste. Reduce the heat immediately to low and stir steadily and vigorously, scraping the bottom of the saucepan to make sure the spices do not stick or burn. (Don't put your face over the pan, as the pungent vapors from the spices will make your eyes water.)
    Stir constantly for about 8 minutes, or until the spices have cooked and mellowed and the oil is exuded from the mixture to the edges of the pan. Set aside to cool.
    When the mixture has cooled, spoon it into a jar, complete with any oil, and cap tightly. The paste will keep indefinitely in the refrigerator and, if the jar has been sterilized, will keep for at least 6 months on the shelf. Use 1 tablespoon to every 1.5 pounds of meat (more if you like it spicy.)

    I'm going to have to try this MINUS the eggplant....I want to like it, but I don't. I'll find a substitute.........

  7. #7


    Cheryl, the eggplant cooks down to an unrecognizable component, as do the portabello mushrooms (for those who think they don't like those either! ) but you could definitely used cubed zucchini in its place - I've done that in the summertime when the zucchini bushes were having a ball!

    Thanks for posting that vindaloo recipe - I'll have to try that sometime when I'm not lazy enough to just open the jar!!


  8. #8
    raidermom Guest


    I found the vindaloo paste! I ordered some today at on my quest to find whipped peanut butter. (I found that too! )
    So one day next week when my order comes in, I will be trying this recipe.....and I'm really anxious to try it. I like it HOT!

  9. #9


    And why does THAT not surprise me...... [img]tongue.gif[/img] [img]graemlins/thumbup.gif[/img]


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