For this month’s Secret Recipe Club, I was paired up with Sally from Bewitching Kitchen. Sally is a super smart and fit biochemist transplant from Brazil by way of California, Paris, and now Manhattan. There are many recipes on Sally’s site, including Carrot Orzo, Farfalle with Kale Pesto, Biscoff Oatmeal Cookies, Speculaas, Pumpkin Espresso Loaf, Nutella Drop Cookies, Snickerdoodles with a Twist, Butterscotch Brownies, Pumpkin Shrimp Curry, Sabu’s Spicy Coconut Chicken, Lemony Chicken Curry, Bon Bon Chicken, and Clay Pot Pork. I could tell through my recipe selection that I was really in the mood for curry, so I chose Green Curry Pork Tenderloin. Instead of buying green curry paste for this recipe I used the yellow curry paste I had in the pantry.
This was a very good recipe that tasted great. It did take a little while to get all of the recipe components prepared and we still needed to make a supplemental side to go with the protein. The pork was cooked perfectly and went great with the sauce. The marinade was easy to make, though we substituted the reduced sodium soy sauce with regular soy sauce diluted with water. We don’t have a grill in our building so we roasted it in the oven and finished with the broiler. I must admit that I was intimidated when it came time to make our own curry sauce, but it came together pretty easily. The sauce was quite mild so we would up the heat next time, especially since this recipe made tons of extra sauce.
The best thing about this dish were the candied nuts on top. We couldn’t find pumpkin seeds so replaced them with shelled pistachios. The nuts were quite addictive and we used the leftovers to top a salad the next day.
Curry Pork Tenderloin Recipe
By November 24, 2014Published:
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 40 mins
- Ready In: 9 hrs 10 mins
- 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
- 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.
- 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.
- 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.
- 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.
- 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