Green Curry Pork Tenderloin

Ingredients for Green Curry Pork Tenderloin

• 60ml soy sauce

• 2 tablespoons fresh orange juice

• 1 tablespoon pure maple syrup

• 1 tablespoon toasted sesame oil

• 1 pork tenderloin (about 675g)

• Kosher salt

• 1 tablespoon grapeseed or vegetable oil

• 1 tablespoon plus 120ml grapeseed or vegetable oil

• 1 medium shallot, chopped

• 1 garlic clove

• 60ml prepared green curry paste

• 1 teaspoon finely grated lime zest

• 1 (400g) can unsweetened coconut milk

• 1 tablespoon agave nectar

• 1 tablespoon fresh lime juice

• 1/4 cup coriander leaves, plus more for serving

• Unsalted, roasted pumpkin seeds (pepitas

• for serving)

How to make Green Curry Pork Tenderloin

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 121°C. 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 54°C, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.

While meat is cooking, heat 1 tablespoon 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 colour 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, 1/4 cup coriander, and 2 tablespoons water; blend until very smooth. With motor running, add remaining 120ml 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 coriander and pumpkin seeds.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.