Green Curry Pork Tenderloin
This delicious recipe combines juicy grilled pork tenderloin with a creamy Thai-inspired curry sauce and crunchy cumin-spiced pumpkin seeds. Marinate the pork in a sweet and savory mixture, then grill to perfection. The fragrant curry sauce made with coconut milk, cilantro, and lime adds a burst of flavor to the dish. Top it all off with the crunchy pumpkin seeds for the perfect balance of textures and flavors. This dish is sure to impress your family and friends at your next gathering!
— Constant Cookbook
Ingredients
- 1/2 reduced-sodium soy sauce
- 1/4 fresh orange juice
- 2 pure maple syrup
- 2 toasted sesame oil
- 2 pork tenderloins (about 2 1/4 pounds total)
- 1 vegetable oil
- 3/4 shelled pumpkin seeds (pepitas)
- 1/2 cumin seeds
- 1 sugar
- 1 fresh lime juice
- Kosher salt
- 3 vegetable oil, divided
- 1 small shallot, chopped
- 1 garlic clove, chopped
- 1/4 green Thai curry paste
- 1 finely grated lime zest
- 1 14-ounce can unsweetened coconut milk
- 1/4 fresh cilantro leaves
- 1 fresh lime juice
- 1 (packed) light brown sugar
- Kosher salt, freshly ground pepper
Instructions
- 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 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.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. 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.
- 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.
- 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°, 15-20 minutes. Let rest 10 minutes.
- Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
- 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.
Yield
8 servings
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