Thai-Spiced Pork Tenderloin with Orange Curry Sauce Recipe

Name: Thai-Spiced Pork Tenderloin with Orange Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups orange juice; 1 carrot, chopped; 2 tablespoons chopped fresh cilantro; 2 tablespoons grated peeled fresh ginger; 2 large garlic cloves, sliced; 1 jalapeno chili, seeded, minced; 1 tablespoon ground cumin; 1 tablespoon Thai red curry base; 1/2 cup molasses; 1/2 cup reduced-sodium soy sauce; 1/4 cup Thai red curry base; 1 tablespoon grated peeled fresh ginger; 1 1/2 pounds pork tenderloin, trimmed; 1 tablespoon vegetable oil; 6 tablespoons (3/4 stick) chilled butter, cut into pieces

Servings: persons

3 cups orange juice
1 carrot, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons grated peeled fresh ginger
2 large garlic cloves, sliced
1 jalapeno chili, seeded, minced
1 tablespoon ground cumin
1 tablespoon Thai red curry base
1/2 cup molasses
1/2 cup reduced-sodium soy sauce
1/4 cup Thai red curry base
1 tablespoon grated peeled fresh ginger
1 1/2 pounds pork tenderloin, trimmed
1 tablespoon vegetable oil
6 tablespoons (3/4 stick) chilled butter, cut into pieces

1
Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeno, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat.
2
Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
3
Puree sauce in blender or processor in batches until smooth.
4
Strain sauce and return to same saucepan.
5
(Can be prepared 1 day ahead.
6
Cover and refrigerate.)
7
Stir molasses, soy sauce, curry base and ginger in large glass baking dish.
8
Add pork tenderloin and turn to coat.
9
Cover and refrigerate at least 1 hour and up to 4 hours.
10
Preheat oven to 350F.
11
Remove pork from marinade; discard marinade.
12
Heat oil in heavy large ovenproof skillet over medium-high heat.
13
Add pork and cook until golden brown, about 3 minutes per side.
14
Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160F, about 25 minutes.
15
Transfer pork to platter.
16
Tent with foil to keep warm.
17
Bring sauce to simmer.
18
Remove from heat.
19
Gradually add 6 tablespoons butter, whisking just until melted.
20
Season to taste with salt and pepper.
21
Cut pork into 1-inch-thick slices.
22
Serve with sauce.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups orange juice, 1 carrot, chopped, 2 tablespoons chopped fresh cilantro, 2 tablespoons grated peeled fresh ginger, and more.

Yes, Thai-Spiced Pork Tenderloin with Orange Curry Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Spiced Pork Tenderloin with Orange Curry Sauce

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