Homemade is so delicious. If you could make one sauce, that would stand out in a line-up, this recipe for a Pork Tikka Masala would for sure win. Making a Tikka Masala sauce from scratch is the key to not only a delicious dinner, but also if you are like me and need to avoid certain foods for allergy purposes.
In the past, this homemade from scratch Tikka Masala sauce was used for casseroles and slow-cooked tenderloins. For dinner this Tikka Masala was used with a Pork Tenderloin, golden raisins, sauteed onion and pineapple for a sweet and mildly spicy dinner. Paired with perfectly cooked white rice and homemade Naan, and you then have a dinner everyone will LOVE.
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Published August 26, 2022
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How to make substitutes
When I think back to originally making this recipe back in 2016, all I can think about is almond milk. In the past, almond milk was used in this recipe for the creamy base. However, I cannot fathom what inflammation and gut issues it caused to me for many years.
Being allergic to almonds, I need to avoid anything relating to “tree nuts” or almond. This recipe typically uses almond milk as its base, so that needed to be changed ASAP. Instead of using almond milk, coconut water and heavy cream were substituted and still tasted fantastic. However, if you want to keep the almond milk, go right ahead!
In the end, the taste with the coconut water was so mild we all forgot it was added.
Recipe
Ingredients
2 1/2-pound pork tenderloin
1 onion
1/2 cup dried pineapple, diced
2 tsp oil
1/2 tsp cinnamon
1 cup chicken stock
15-ounce heavy cream or almond milk
1/2 cup golden raisins
1/2 tsp powdered ginger
2 tsp sweet curry powder
1/2 tsp powdered sugar
2 Tbsp fresh chopped cilantro (optional)
Directions
1. Firstly, preheat the oven to 350 degrees Fahrenheit.
2. Then, heat oil in a cast-iron skillet over medium heat.
3. Thirdly, spray a Dutch oven with non-stick spray and then set aside.
4. Next, brown the tenderloin on all sides, then place it the Dutch oven and set aside.
5. Dice the onion and then set aside.
6. Into the warm cast iron skillet, add 1 tsp oil and place the diced onions and sauté until translucent.
7. Add the heavy cream, raisins, pineapple and spices and stir well, then simmer for 5 minutes.
Click the link below for my recipe for a Tikka Masala Casserole using a homemade sauce that is quite similar to this recipe.
8. Then add the chicken stock and simmer an additional 1 minute. We had an open coconut water that needed to be used, so that replaced the chicken stock and ended up tasting perfect!
9. Once the sauce has simmered, carefully pour it over the pork tenderloin in the Dutch oven and bake for 45 minutes. While the Pork Tikka Masala is cooking in the oven, cook your rice and Naan. Click the links below for my blogs with the BEST recipe for homemade Naan and also directions for the perfectly cooked rice.
Click the link below for my recipe for the most delicious homemade from scratch Naan, and then never buy store-bought again!
Click the link below for my recipe for perfectly cooked rice, the trick is rinsing the rice just the right number of times.
10. Remove the Dutch oven from the oven and also remove the pork tenderloin and carefully place it on a cutting board, resting under aluminum foil for 5-8 minutes.
11. Finally, slice and serve the Pork Tikka Masala over rice and drizzle with the sauce. Garnish with fresh cilantro if desired and enjoy!
~Monica
Pork Tikka Masala Recipe
Pork Tikka Masala Ingredients
2 1/2-pound pork tenderloin
1 onion
1/2 cup dried pineapple, diced
2 tsp oil
1/2 tsp cinnamon
1 cup chicken stock
15-ounce heavy cream or almond milk
1/2 cup golden raisins
2 tsp sweet curry powder
1/2 tsp powdered sugar
2 Tbsp fresh chopped cilantro (optional)
Directions for Pork Tikka Masala Recipe
1. Firstly, preheat the oven to 350 degrees Fahrenheit.
2. Then, heat oil in a cast-iron skillet over medium heat.
3. Thirdly, spray a Dutch oven with non-stick spray and then set aside.
4. Next, brown the tenderloin on all sides, then place it the Dutch oven and set aside.
5. Dice the onion and then set aside.
6. Into the warm cast iron skillet, add 1 tsp oil and place the diced onions and sauté until translucent.
7. Add the heavy cream, raisins, pineapple and spices and stir well, then simmer for 5 minutes.
8. Then add the chicken stock and simmer an additional 1 minute.
9. Once the sauce has simmered, carefully pour it over the pork tenderloin in the Dutch oven and bake for 45 minutes.
10. Remove the Dutch oven from the oven and also remove the pork tenderloin and carefully place it on a cutting board, resting under aluminum foil for 5-8 minutes.
11. Finally, slice and serve the Pork Tikka Masala over rice and drizzle with the sauce and garnish with fresh cilantro if desired. Enjoy!
~Monica