Tikka Masala Pork Tenderloin Roast

Combine cumin, coriander, paprika, turmeric, cayenne, 2 tbsp ginger, 4 cloves garlic, yogurt, and .25 cup lemon juice to create the marinade. Score the fat on the roast in a diagonal pattern, every 1-2 inches over the top of the roast and then cover completely with the marinade. Refrigerate, covered, for 2-6 hours. When ready to cook, arrange the top shelf of the oven to be 5” from the broiler and turn the broiler on high. Place the tenderloin on a small baking tray and broil until there is a bit of char, turning every 5 or so minutes, until all sides have some char. Watch closely to make sure it doesn’t burn. Set pork aside and preheat the oven to 375 degrees. In a large braiser or other pan that is oven safe, melt the butter over medium high heat. Add in the remaining ginger and garlic and saute until it is cooked and starting to take on color - 5 or so minutes. Add in the onion and cook until softened, another five minutes or so. To the pan, pour the tomatoes and all their juices along with half the cilantro. Break up the tomatoes using a wooden spoon and simmer the sauce for 5 minutes. Pour in the cream and stir until combined. Place the pork tenderloin in the middle of the braiser and put the entire pan into the oven. Cook for approximately 60 minutes or until it reaches an internal temperature of 145 (medium-done), turning the tenderloin every 15 minutes or so. If you prefer your pork well done, remove it from the oven at this point and slice the pork into medallions and return to the pan and roast for an additional five minutes.