Pork Tenderloin with Green Curry Sauce

Grilled Green Curry Pork Tenderloin

A delicious Grilled Pork Tenderloin with Green Curry Sauce, starts with a marinated grilled pork tenderloin and is topped with a green curry sauce.

I am always on the look-out for new great grilling recipes, so when I spotted this recipe in the May issue of Bon Apetit, I immediately put it on the list to try. We had a chance to make it over this past weekend and enjoyed it so much, I wanted to share it here.

This is a great recipe for summer entertaining, since you can make everything the night or morning before and simply have to grill up the meat to serve. It’s also great for a weeknight meal if you have some time to start the meat marinating the morning or night before, as the sauce and seeds cook up quickly.

The first thing you’ll notice, is the pumpkin seeds on top. These start raw and are toasted in a frying pan, together with cumin, lime juice and sugar. I loved the crunch and the combination of spice, tart and sweet. They are a great addition to this dish, so my advice is not to skip.

I do have a confession to make about my version of this dish – I didn’t use the cilantro. If you happen to have read my “about” page, you’ll know I don’t like cilantro. Sad, but true. And unfortunately, I didn’t have enough flat-leaf parsley on hand to put in to the sauce, which is my usual stand-in for cilantro. So I put in a bit of coriander seed for flavour and used the little bit of chopped parsley I had on top.




I suspect if I (liked and) had cilantro on hand and had put it in the sauce and had put it all in the blender, like the recipe said, my sauce would have been a bit greener and more what one might expect a green curry sauce to look like. Ah well. It was still delicious!

Grilled Green Curry Pork Tenderloin

Grilled Pork Tenderloin with Green Curry Sauce

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 339 kcal
Author: Jennifer
This is a great dish for summer entertaining. Not only is it delicious, the pork can be put on to marinade ahead, as well as being able to make the sauce and seeds ahead. So when your guests arrive, there is only the grilling to be done before serving. Serve with a vegetable or salad and some jasmine rice.
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Ingredients

Pork and marinade:

  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup fresh orange juice
  • 2 Tbsp pure maple syrup
  • 2 Tbsp toasted or regular sesame oil
  • 2 pork tenderloins

Cumin-spiced pumpkin seeds:

  • 1 Tbsp vegetable oil
  • 3/4 cup shelled pumpkin seeds (pepitas)
  • 1/2 tsp .cumin
  • 1 Tbsp sugar
  • 1 Tbsp fresh lime juice
  • Kosher salt

Curry sauce and assembly:

  • 3 Tbsp vegetable oil, divided
  • 1 small shallot, chopped
  • 1 clove garlic, chopped
  • 1/4 cup green Thai curry paste
  • 1 tsp finely grated lime zest
  • 1 14- ounce can unsweetened coconut milk
  • 1/4 cup fresh cilantro leaves (or can sub flat-leaf parsley)
  • 1 Tbsp fresh lime juice
  • 1 Tbsp light brown sugar, packed
  • Kosher salt and freshly ground pepper

Instructions

  1. For pork and marinade: Remove silver skin from pork tenderoins and set aside. In a large, re-sealable plastic bag, combine the soy sauce, orange juice, maple syrup, and sesame oil. Add pork tenderloins and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
  2. (You can also make the seeds and sauce at ahead!)
  3. For cumin-spiced pumpkin seeds: In a large skillet over medium-high heat, heat the 1 Tbsp. oil. Add the pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add the cumin, then gradually add the 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. Set aside or, if making ahead, place in an air-tight container and store at room temperature until serving.
  4. For curry sauce and assembly: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the 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, about 10-15 minutes. Remove from heat and let cool.
  5. Transfer sauce 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 sauce with salt and pepper. If eating soon, return to pan, and cover to keep warm. If making ahead, transfer to a bowl, cover and refrigerate to re-heat later.
  6. When ready to cook, preheat grill to medium-high heat. Remove pork from marinade and pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140° F, about 15-20 minutes. Let rest 10 minutes. If you made your sauce ahead, reheat sauce in saucepan.
  7. Slice pork and serve with curry sauce and sprinkle with cumin-spiced pumpkin seeds.
 

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12 Comments

    • So glad. We really enjoyed it and the fact that you can make most of it ahead is a real bonus when entertaining.

  • Yes! Always looking for good entertaining recipes with make-ahead elements. This is great! Somehow I missed it in the magazine, so, good thing for you :) I adore green Thai curry, I will have to put this on our table soon!

    • You would love this, Sophie. I really enjoyed the curry with the pork. We generally have Thai curry with chicken or seafood, so it was a nice change.

  • We are making this as we speak; the cumin-spiced pepitas are amazing!! I would love these around all the time just to snack on! And kudos for you for making this look so delicious – meat with a green curry sauce is a hard photography subject!

    • Thanks so much, Jen. And yes, it was a little tricky to make it look as delicious as it was! I made the pepitas ahead and had to hide them from my husband, who also thought they were great snacks ;)

  • It was great to meet you Jennifer. I’m going to make this for our daughter – the chef’s – first night home! It sounds yummy, we all like Thai food and I like things that I can prep ahead. BUT….it’s cilantro all the way for us! :o)

    • Likewise Dale and thanks! This dish won’t disappoint. It was delicious and just perfect for making ahead so you can enjoy spending time with your daughter when she gets home. I bet it’s great with cilantro … for those that like that crazy herb, anyway :) Enjoy!

      • I made this last night to absolutely rave reviews! Not easy when you have a chef daughter (and restaurant owner) and son (former Deerhurst chef) and an awesome daughter-in-law cook in the house. Yikes!! Alas, I didn’t get any photos as I always seem to find the plating part of dinner the most challenging. I get so frazzled right at the end. BUT….I did all the prep ahead of time and we spent the whole day together so I was unfrazzled until the final count-down. :o) Thanks!!

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