Camelina Oil Marinated Pork

1,5 lb (700 g) pork tenderloin

3 tbsp. (45 ml) of virgin camelina oil Signé caméline

2 tbsp. (30 ml) of coconut curry spices seasoning

1 cup (250 ml) of plain yogurt

1 tbsp. (15 ml) of apple cider vinegar

Salt and freshly ground pepper to taste

1. In a bowl, whisk together the yogurt and camelina oil.
2. Add the seasoning of coconut curry, cider vinegar, salt, pepper and mix well.
3. Set aside a portion of the marinade to serve with the dish.
4. Pour the rest of the marinade into a glass dish and add the pork tenderloin. Coat well with the marinade and store in the refrigerator for at least two hours.
5. Remove the pork tenderloin from the dish and take off the excess marinade.
6. Cook in a lightly oiled non-stick skillet for 3 to 4 minutes per side and bake at 375 °F (190 °C) for 15 to 20 minutes.

* Can also be cooked on the BBQ grill.