Green Curry Pork Tenderloin
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Soy Sauce2 tbsp
Orange Juice (fresh)1 tbsp
Pure Maple Syrup1 tbsp
Toasted Sesame Oil1 tbsp
Vegetable Oil (grapeseed or)1 medium
Shallot (chopped)1 tbsp
Nectar (agave)1 tbsp
Lime Juice (fresh)Directions:
1
Water; blend until very smooth
2
Tenderloin: Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag
3
Add tenderloin; close bag, pressing out air
4
Chill, turning once, 4–12 hours
5
Remove tenderloin from marinade and pat dry; discard marinade
6
Season lightly with salt
7
Preheat oven to 250°F
8
Heat grapeseed oil in a large ovenproof skillet over medium-high
9
Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes
10
Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20–25 minutes
11
Transfer to a cutting board; let rest at least 10 minutes before slicing
12
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag
13
Add tenderloin; close bag, pressing out air
14
Chill, turning once, 4–12 hours
15
Remove tenderloin from marinade and pat dry; discard marinade
16
Season lightly with salt
17
Preheat oven to 250°F
18
Heat grapeseed oil in a large ovenproof skillet over medium-high
19
Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes
20
Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20–25 minutes
21
Transfer to a cutting board; let rest at least 10 minutes before slicing
22
Sauce and assembly: While meat is cooking, heat 1 Tbsp
23
Oil in a large saucepan over medium
24
Cook shallot and garlic, stirring often, until softened, about 3 minutes
25
Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes
26
Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes
27
Let curry mixture cool
28
Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp
29
Water; blend until very smooth
30
With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified
31
Transfer to a small saucepan and heat over medium just until warmed through
32
Serve pork over sauce topped with cilantro and pumpkin seeds
33
While meat is cooking, heat 1 Tbsp
34
Oil in a large saucepan over medium
35
Cook shallot and garlic, stirring often, until softened, about 3 minutes
36
Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes
37
Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes
38
Let curry mixture cool
39
Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp
40
With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified
41
Transfer to a small saucepan and heat over medium just until warmed through
42
Serve pork over sauce topped with cilantro and pumpkin seeds
43
Do Ahead Sauce can be made 1 day ahead
44
Cover and chill
45
Sauce can be made 1 day ahead
46
Cover and chill