Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
Recipe information
Yield
4 Servings
Ingredients
Tenderloin
¼
2
1
1
1
1
Sauce and Assembly
1
1
1
¼
1
1
1
1
¼
Need to make a substitution?
Preparation
Tenderloin
Step 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.
Step 2
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.
Sauce and Assembly
Step 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.
Step 4
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.
Step 5
Serve pork over sauce topped with cilantro and pumpkin seeds.
Step 6
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.