Green Curry Pork Tenderloin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Start this recipe one day ahead; the pork is best if it is left to marinate overnight. Ingredients:
1/2 cup reduced-sodium soy sauce |
1/4 cup fresh orange juice |
2 tablespoons pure maple syrup |
2 tablespoons toasted sesame oil |
2 pork tenderloins (about 2 1/4 pounds total) |
1 tablespoon vegetable oil |
3/4 cup shelled pumpkin seeds (pepitas) |
1/2 teaspoon cumin seeds |
1 tablespoon sugar |
1 tablespoon fresh lime juice |
kosher salt |
3 tablespoons vegetable oil, divided |
1 small shallot, chopped |
1 garlic clove, chopped |
1/4 cup green thai curry paste |
1 teaspoon finely grated lime zest |
1 14-ounce can unsweetened coconut milk |
1/4 cup fresh cilantro leaves |
1 tablespoon fresh lime juice |
1 tablespoon (packed) light brown sugar |
kosher salt, freshly ground pepper |
Directions:
1. For pork and marinade: Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
2. For cumin-spiced pumpkin seeds: Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
3. For curry sauce and assembly: Heat 1 tablespoon oil in a medium saucepan over medium heat.
4. Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
5. Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
6. Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
7. Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
8. DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.
|
|