This Thai green curry pork tenderloin feels special, but comes together so quickly and easily! It’s perfect for a weeknight dinner or special enough for company.
I don’t think I’ve ever hidden my love of pork tenderloin. I also love Thai food, so combining the two just had to happen. This quick, easy and delicious Thai Green Curry Pork Tenderloin is the result and it doesn’t disappoint.
Ingredient Notes
Thai Green Curry Paste – Thai green curry paste has perfect flavour pairing with pork tenderloin, but feel free to use red or yellow Thai curry paste if you like.
Coconut Milk – for the best sauce consistency, I recommend full-fat coconut milk, but you can substitute lite coconut milk, if you prefer.
Pumpkin Seeds – feel free to skip the pumpkin seeds if you don’t have any on hand.
Cook’s Notes
I love the touch of red that those little Thai peppers bring to dishes, so I added a few for my photos, but honestly, I can’t eat those things. They are seriously hot! Too hot for me. So be forewarned if you add some and if you are heat-averse, you may want to skip them.
What to Serve with Green Curry Pork
I love to serve this with Basmati rice and lime wedges, for drizzling. A green vegetables such as broccoli or broccolini would also be a nice addition to the plate.
Get the Recipe: Thai Green Curry Pork Tenderloin
Ingredients
Pork Marinade:
- 1/4 cup soy sauce
- 2 Tablespoons lime juice, freshly squeezed
- 1 Tablespoon pure maple syrup, or honey
- 1 Tablespoon sesame oil, toasted or regular
To Cook Pork:
- 1 1/2 lb. pork tenderloin, trimmed of fat and silverskin removed
- Salt and freshly ground pepper
- 1 Tablespoon cooking oil
Sauce:
- 1 Tablespoon cooking oil
- 1/4 cup onion, finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup Thai green curry paste
- 14 oz. full-fat coconut milk
- 1 teaspoon lime zest
- 1 Tablespoon light brown sugar
- 1 Tablespoon lime juice
For serving:
- Fresh cilantro leaves, chopped
- Unsalted roasted pumpkin seeds, roasted pumpkin seeds (pepitas) optional
Instructions
- Marinade the Pork: Combine the soy sauce, lime juice, maple syrup and sesame oil in a large resealable plastic bag. Add the prepared tenderloin. Close bag, pressing out the air. Flip a few times to coat the pork in the marinade. Place in the refrigerator and let marinade 2-8 hours. When ready to cook, remove tenderloin from marinade and discard marinade. Season lightly with salt and freshly ground pepper.
- Cook the Pork: Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-high heat. Sear tenderloin in hot oil, turning as needed, until browned on all sides, about 5 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135 - 140F, 10-15 minutes. Transfer pork to a cutting board and let rest at 5 minutes before slicing.
- Prepare the sauce: While the pork is cooking, heat 1 Tbsp. oil in a large saucepan over medium heat. Cook shallot and garlic, stirring regularly, until softened, about 3 minutes. Add the curry paste and cook, stirring constantly, until paste is slightly darkened in colour and very fragrant, about 2 minutes. Add the coconut milk, lime zest, brown sugar and lime juice and stir to combine. Bring to a simmer and continue simmering until reduced and thickened.
- To Serve: Slice pork in to 1/4-inch slices and arrange on a a deep serving platter. Spoon warm sauce overtop. Garnish with chopped cilantro and pumpkin seeds. Serve with rice, if desired.
Notes
More Pork Tenderloin Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Delicious! Made “as is”. The pork tenderloin we buy comes two to a package so just doubled up the marinade and sauce and it was wonderful. Tenderloin was so supple after being in the marinade for about 6 hours.. Had leftovers for the next night and it reheated beautifully. Would definitely make again and even recommend for entertaining. Easy to make.
So glad to hear, Paula :) Thanks so much!
I didn’t think this curry would be as amazing as it was! Thank you so much for posting it.
So glad you enjoyed it, Nikki :) Thanks so much!
Can I cook the pork chunks (I have shoulder cut up, not tenderloin) in my instant pot? Has anyone tried that yet?
Yum! Absolutely warrants five stars! I had no green curry paste and substituted with 1/4 Japanese curry block paste and still tasted amazing. Thank you!
So glad you enjoyed it and yes, I think all kinds of curry pastes would work well with this one :) Thanks so much!
I love Thai food, so I was excited when I found this recipe to do something different with Pork tenderloin. It turned out to be amazing! I don’t know if I ever want to make it another way, but this one now! I also prepared some Thai theme veggies (sauteed onion, mushrooms, carrots, and red bell pepper) on the side to pour the sauce over along with the Pork. This will definitely be a go to when we have guests or need to bring a dish somewhere next time! 😇😆🤗
So happy to hear :) Thanks so much!
I’ve made this recipe as written and it’s fabulous! I’m wondering if anyone tried this with Thai red curry paste? What the verdict? I have 4 tenderloins I’m cooking tonight and was hoping for some feedback before I went ahead and used the red paste I have on hand. Thanks :)
Hope someone weighs in here. I haven’t personally tried it yet, but I do love red curry and my gut tells me it would be nice with the pork tenderloin as well. It would be different, of course, but still nice :)
Hi Jennifer, in step 3, when do I add the lime zest? With the curry paste, or in the next part with the coconut milk? It’s mentioned twice, so wasn’t sure. Also, can this marinade for closer to 24 hours? Thanks!
Hi Eleanor, sorry, the zest should go in with the coconut milk. I have fixed that in the recipe instructions (thanks for pointing that out!). And yes, I think you could easily extend the marinating time without issue. Enjoy!
Made this for my Mom’s birthday in November and it was a BIG hit! On the menu for tonight and I am really looking forward to it! Such an easy and quick meal that takes little effort while entertaining but has an incredibly impressive presentation and taste. Love this!
So glad to hear, Jessica :) I love this dish, too! Thanks!
Thanks for a wonderful dish!Made as per recipe turned out perfect,my husband loved it made for his birthday,he wants again soon!
So glad, Linda! It’s in regular rotation, here, too. Easy and delicious :)
This was very tasty, just made it. I added some grated ginger though and a splash of fish sauce. Thanks for the recipe.
So glad you enjoyed it, Deb :) Thanks!
Can you be kind enough to tell me what brand of curry pastes you use. I am not at all familiar and want to make sure that I make a delicious pork tenderloin and not waste it by not using the right kind. My husband loves pork and thai and I would love to make this for him. I appreciate any help you can give. Thanks.
Hi Nancy and I’d be happy too :) I generally use Thai Kitchen brand and would recommend that brand as a good starting point for trying Thai curries. You should find them in little jars in with the Asian stuff at the grocery. They have red, green and yellow Thai curry paste and if you’re lucky, you might find a few more Thai goodies, such as a chili paste (good if you like heat) and I think a peanut based variety (good for stir fries). Thai Kitchen is the easiest to find, but if you have access to an Asian grocer, have a look for Mae Ploy brand Thai curry pastes. If you find you love Thai curries, this would be a nice next step. They are similar in flavour, but a bit more complex in flavour. Hope that helps and do enjoy!
Jennifer: You have been awesome. I just found your blog today. I am enthralled with it and your recipes and can’t wait to try some–they all seem delicious. Again, many thanks for your guidance–truly appreciated.
You’re very welcome, Nancy :) Enjoy!
Hi Jennifer,
Would it be ok if I do not marinate the pork? I forgot to make the marinade this morning but planning this dish for dinner! Thank you
Totally Rebecca :) It’s nice if you have time, but in the end, if you skip it, this will still be delicious! (P.S. If you wanted, you could even just soak the pork in the marinade stuff for 15 minutes before cooking if you wanted, as well.)
Hi Jennifer,
I always have Thai curry paste on hand as well and I love this combo of flavors you have created. Your mouth-watering pork tenderloin recipes are always unique and inviting. Sharing :)
Thanks so much, Robyn :)
Unconventional or not it looks like this pork tenderloin belongs with the green curry sauce and the green entourage of limes, cilantro and pumpkin seeds. So pretty. I am with you on the red Thai chilis:) Way too spicy. Once we bought a small potted red Thai chili plant from the Asian store and my husband wanted to put them in everything. Those were not fun days for me, lol. Plant died suddenly.
Thanks Milena and LOL about that sudden plant death :)
This meal is a stunner Jennifer, love that sauce and those fresh colors!
Thanks Sue!
I usually serve pork tenderloin once a week at our house Jennifer. I love the Thai flavors here. Can’t wait to make this for Tom. I know he’ll love it!
Thanks Mary Ann :)
This is definitely going to be on my must make list! And thanks for the explanation of the different curry pastes, that’s so helpful!
Thanks Chris :) This was so quick, easy and delicious!
We also love pork tenderloin but just don’t cook with it often enough! This is an lovely dish Jennifer – another winner with plenty of flavor and a gorgeous gravy. Love the heat myself :) Pinning and sharing!
Thanks Tricia and yes, I’m a bit of a light-weight when it comes to heat ;)
So much YES!! I just want to tip that whole pan right into ma pie hole! I absolutely love curry and don’t often think of using pork. Definitely trying this one! Pinned! Love it, Jennifer!
Thanks Dawn and yes, pork is not always top of mind when thinking Thai, but it was great together!
I definitely share your love for pork tenderloin, Jennifer! And I adore anything Thai flavored, so this dish is screaming my name!! Can’t wait to try it! Cheers!
Thanks Cheyanne :) Pork and Thai were delicious together!
My daughter introduced me to Thai cuisine a few years ago and it’s definitely one of my favorites! This is a gorgeous dish, my friend! Pinned!
Thanks so much, Annie :) Thai is one of my favourites, for sure!