1 1/2 lb. pork tenderloin, trimmed of any membrane
1 tbsp. curry
1/4 tsp. garlic salt
Pinch of cayenne
1/4 c. olive oil
3 cloves unpeeled garlic
Water

Wash and trim pork. Mix curry, garlic salt and cayenne. Rub mixture over pork roast. In roasting pan, place oil, garlic and about 1/2 inch of hot water. Arrange roast on rack in roasting pan. Place in preheated 350 degree oven. Cook for 1 hour and 15 minutes or until meat thermometer registers 155 degrees for meat that is cooked through but still juicy.

Lower temperature to lowest setting and continue cooking for an additional 15 minutes. Remove from oven. Let stand for approximately 5 minutes before slicing. Carve pork diagonally into thin slices and arrange on heated platter. Serves 4-6. Serve pear chutney as an accompaniment.