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Green Curry Pork Tenderloin Recipe | Bon Appétit
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Brief Description
Pork Tenderloin
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Main Ingredient
Pork
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Category: Pork
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.bonappetit.com/recipe/green-curry-pork-tenderloin-2
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Tags:
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Notes:
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
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Posted By: gardner.marilyn
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Posted On: Dec 17, 2020
Number of Servings:
Ingredients:
- - medium shallot, chopped
- 1 1/4 - garlic clove
- 1 1/4 cups - prepared green curry paste
- 1 teaspoons - finely grated lime zest
- 1 - 14.5 oz can unsweetened coconut milk
- 1 tablespoons - agave nectar
- 1 tablespoons - fresh lime juice
- 1/4 cups - cilantro leaves, plus more for serving
- - unsalted, roasted pumpkin seeds (pepitas, for serving)
- 1/4 cups - soy sauce
- 2 tablespoons - fresh orange juice
- 1 tablespoons - pure maple syrup
- 1 tablespoons - toasted sesame oil
- 1 - pork tenderloin (about 11/2 pounds)
- 1 tablespoons - grapeseed or vegetable oil
- - FOR SAUCE
- 1 tablespoons - plus 1/2 cup grapeseed or vegetable oil
Directions:
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4–12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
Preheat oven to 250°. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
Serve pork over sauce topped with cilantro and pumpkin seeds.
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