Skip to main content

Green Curry Pork Tenderloin

4.9

(39)

Start this recipe one day ahead; the pork is best if it is left to marinate overnight.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Pork and marinade:

1/2 cup reduced-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons pure maple syrup
2 tablespoons toasted sesame oil
2 pork tenderloins (about 2 1/4 pounds total)

Cumin-spiced pumpkin seeds:

1 tablespoon vegetable oil
3/4 cup shelled pumpkin seeds (pepitas)
1/2 teaspoon cumin seeds
1 tablespoon sugar
1 tablespoon fresh lime juice
Kosher salt

Curry sauce and assembly:

3 tablespoons vegetable oil, divided
1 small shallot, chopped
1 garlic clove, chopped
1/4 cup green Thai curry paste
1 teaspoon finely grated lime zest
1 14-ounce can unsweetened coconut milk
1/4 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon (packed) light brown sugar
Kosher salt, freshly ground pepper

Preparation

  1. For pork and marinade:

    Step 1

    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.

  2. For cumin-spiced pumpkin seeds:

    Step 2

    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.

  3. For curry sauce and assembly:

    Step 3

    Heat 1 tablespoon oil in a medium saucepan over medium heat.

    Step 4

    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.

    Step 5

    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.

    Step 6

    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°F, 15-20 minutes. Let rest 10 minutes.

    Step 7

    Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.

    Step 8

    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.

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A garlicky pistachio topping takes this sunny summer pasta from good to great.