Curry Pork Tenderloin Recipe

By nicole Published: November 24, 2014

• Yield: 4 Servings
• Prep: 30 mins
• Cook: 40 mins
• Ready In: 9 hrs 10 mins

From Bewitching Kitchen, adapted from Bon Apétit May 2013.

Ingredients

• ¼ cup fresh orange juice FOR MARINADE
• ½ cup reduced sodium soy sauce or diluted regular soy sauce
• 2 teaspoons maple syrup
• 2 tablespoons sesame oil
• 1 pork tenderloin butterflied
• 1 tablespoon olive oil FOR SEEDS/NUTS
• ¾ cup pumpkin seeds or pistachios, shelled
• ½ teaspoon cumin seeds or scant powdered cumin
• 1 tablespoon sugar
• 1 tablespoon lime juice
• kosher salt to taste
• ¼ cup cilantro FOR CURRY SAUCE
• 3 tablespoons olive oil divided
• 1 small shallots chopped
• 2 heaping tablespoons curry paste green or yellow
• 1 teaspoon lime zest finely grated
• 14 ounces coconut milk un-sweetened
• 1 tablespoon lime juice fresh
• 1 tablespoon dark brown sugar
• kosher salt to taste
• black pepper to taste

Instructions

1. 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. Heat oil in a large skillet over medium-high heat. Add pumpkin seeds/pistachios and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds/powder, 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. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot 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.
4. 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.
5. Remove pork from marinade; pat dry. Grill pork until an instant-read thermometer inserted into the center registers 140° or just barely pink inside. Let rest 10 minutes. Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds. Serve with rice and vegetables.

• Cuisine: Thai