Green Curry Pork Tenderloin

Ingredients

• •¼ cup soy sauce
• •2 tablespoon fresh orange juice
• •1 tablespoon pure maple syrup
• •1 tablespoon toasted sesame oil
• •1 piece pork tenderloin
• •1 to taste Kosher salt
• •1 tablespoon grapeseed or vegetable oil
• •½ cup grapeseed or vegetable oil
• •1 medium shallot
• •1 clove garlic
• •¼ cup prepared green curry paste
• •1 teaspoon lime zest
• •1 can unsweetened coconut milk
• •1 tablespoon agave nectar
• •1 tablespoon fresh lime juice
• •¼ cup cilantro leaves
• •2 tablespoon roasted pumpkin seeds
• •2 tablespoon roasted pumpkin seeds

Cooking Instructions

1. 1.

   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.

   240 min

2. 2.

   Preheat oven to 250°F. 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°F, 20-25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.

   40 min

3. 3.

   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.

   32 min

4. 4.

   Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 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.

   10 min

5. 5.

   Serve pork over sauce topped with cilantro and pumpkin seeds.

   5 min

6. 6.

   Sauce can be made 1 day ahead. Cover and chill.