1/4 cup yellow curry powder
1 teaspoon curry powder
1 (15 ounce) can orange juice
2 1/2 pounds boneless pork loin
1 onion, chopped
1 tablespoon curry powder
2 tablespoons distilled white vinegar
4 teaspoons soy sauce
2 teaspoons dried minced onion
In a large plastic bowl, mix colored food coloring , curry powder, orange juice, and boneless pork loin. Shape mixture according to package directions.
Remove pork loin from marinade and drain. Place salt and pepper in small separate packets; dredge pork into marinade. Season with curry powder, orange juice, vinegar, soy sauce and onion. Cover and refrigerate overnight.
The next morning, preheat grill for high heat.
After 20 minutes, brown the sides of the meat on both sides. Transfer the browned side of the meat to a large platter. Meat should turn out quite brown. Grill and topping pork loin on both sides for about 20 minutes, or until no longer pink in the middle.