Serves 4
260 min
Green Curry Pork Tenderloin
Recipe GLPRf4166d202a8e68
A restaurant-quality pork tenderloin featuring a tender, soy-marinated center served with a silky green curry coconut sauce infused with lime and cilantro. Topped with crispy pumpkin seeds for added texture and nutrition.
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Ingredients
¼ cup soy sauce
2 tablespoons fresh orange juice
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 pork tenderloin (about 1½ pounds)
Kosher salt
1 tablespoon grapeseed oil
½ cup grapeseed oil
1 medium shallot, chopped
1 garlic clove, minced
¼ cup prepared green curry paste
1 teaspoon finely grated lime zest
1 14.5-ounce can unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon fresh lime juice
¼ cup cilantro leaves, plus more for serving
Unsalted roasted pumpkin seeds (pepitas) for serving
Directions
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork tenderloin to the bag, seal it while pressing out excess air, and refrigerate for 4 to 12 hours, turning the meat once halfway through. Remove the tenderloin from the marinade and pat it dry with paper towels. Season lightly with kosher salt and discard the marinade.
Preheat oven to 250°F. Heat 1 tablespoon grapeseed oil in a large ovenproof skillet over medium-high heat. Sear the pork tenderloin on all sides, turning occasionally, until well browned, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, approximately 20 to 25 minutes. Remove the tenderloin to a cutting board and let it rest for at least 10 minutes before slicing.
While the pork is cooking, heat 1 tablespoon grapeseed oil in a large saucepan over medium heat. Add the chopped shallot and minced garlic, and cook, stirring often, until softened, about 3 minutes. Stir in the green curry paste and lime zest, cooking constantly and stirring until the paste darkens slightly and becomes very fragrant, about 4 minutes. Pour in the coconut milk, bring to a simmer, and cook until the mixture reduces by half, 20 to 25 minutes. Allow the curry mixture to cool slightly.
Transfer the cooled curry mixture to a blender. Add the agave nectar, lime juice, cilantro leaves, and 2 tablespoons water. Blend until the mixture is very smooth. While the blender motor is running, add the remaining ½ cup grapeseed oil in a slow, steady stream until the sauce becomes thick and emulsified. Pour the sauce into a small saucepan and warm it over medium heat, stirring occasionally, just until it reaches serving temperature.
Slice the rested pork tenderloin into individual portions. Spoon the warm green curry sauce onto serving plates or a platter. Arrange the pork slices over the sauce and garnish generously with fresh cilantro leaves and unsalted roasted pumpkin seeds.
