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 Pork Tenderloin with Green Curry Sauce
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
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.
(You can also make the seeds and sauce at ahead!)
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.
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.
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.
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.
Slice pork and serve with curry sauce and sprinkle with cumin-spiced pumpkin seeds.