This Thai Green Curry Pork Tenderloin feels special, but comes together so quickly and easily! Perfect for a weeknight dinner or special enough for company.
I don't think I've ever hidden my love of pork tenderloin. It just has so much going for it. It's always tender and delicious. It's small, so it cooks quickly. And one pork tenderloin is the perfect amount when cooking "for two" (as I do most of the time).
So I have sought out a lot of different ways to cook up pork tenderloin, including this quick, easy and delicious Green Curry Pork Tenderloin. If you are a lover of Thai curries, this one's for you!
A Bit About Thai Curry Pastes: The Red, Green and Yellow
While it is definitely an option to make your own Thai curry pastes from scratch, I love the ease of prepared Thai curry pastes. I keep all three Thai curry pastes in my fridge - Red, Green and Yellow - and I will often decide which one I'm going to use when I open the fridge. The colour of Thai curry paste you use is completely up to you, your mood and your tastes (or the tastes of those you are cooking for) and you can successfully substitute red for yellow or green for red etc. in most dishes.
I don't really consider Thai curries pastes ever to be overly hot and/or spicy. What heat they deliver is a small hit, tasted up front, rather than sitting around and building as you eat more. You can also control the hot and spicy quite easily by increasing or decreasing the amount of curry paste you add to dishes. So here are the basic differences in the three curry pastes ...
Thai Green Curry Paste: "Sweet Heat". As it is made with fresh, young green chilis, it has a spicy kick and is technically the hottest of the three Thai curry pastes. That said, it also has a very subtle sweet note that comes along with the use of the young chilis. I find Green Curry Paste a lovely complex flavour, with both the savoury and sweet with the heat.
Thai Red Curry Paste: "Pure Heat". This one uses the bigger red chilies as it's base, that are moderate in heat, with little of the sweet bits of the young green chilis. It's more of a pure, savoury spice. Compared to the green curry paste, it has a bit less heat and less of the sweet notes.
Thai Yellow Curry Paste: "Mellow Yellow". Yes, the yellow one is made with plenty of tumeric, cumin and mustard, along with notes like nutmeg, so that results in a richer, mellower and milder flavour than either the red or green curry pastes.
Cook's Notes
I made this one with Thai green curry paste, but you can easily substitute Thai red or yellow curry paste.
Feel free to skip the pumpkin seeds if you don't have any on hand.
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.
Thai Green Curry Pork Tenderloin
Ingredients
Pork Marinade:
- 1/4 cup soy sauce
- 2 Tbsp lime juice, freshly squeezed
- 1 Tbsp pure maple syrup, or honey
- 1 Tbsp 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 Tbsp cooking oil
Sauce:
- 1 Tbsp cooking oil
- 1 medium shallot, finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup green curry paste
- 1 14.5oz can unsweetened coconut milk
- 1 tsp finely grated lime zest
- 1 Tbsp brown sugar
- 1 Tbsp lime juice
For serving:
- Fresh cilantro leaves, chopped
- Unsalted roasted pumpkin seeds, roasted pumpkin seeds (pepitas
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
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Nikki says
I didn’t think this curry would be as amazing as it was! Thank you so much for posting it.
Jennifer says
So glad you enjoyed it, Nikki :) Thanks so much!
Clair says
Can I cook the pork chunks (I have shoulder cut up, not tenderloin) in my instant pot? Has anyone tried that yet?
Celine says
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!
Jennifer says
So glad you enjoyed it and yes, I think all kinds of curry pastes would work well with this one :) Thanks so much!
JENNIE M MARUCCI says
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! 😇😆🤗
Jennifer says
So happy to hear :) Thanks so much!
Terri says
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 :)
Jennifer says
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 :)
Eleanor says
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!
Jennifer says
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!
Jessica says
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!
Jennifer says
So glad to hear, Jessica :) I love this dish, too! Thanks!
Linda says
Thanks for a wonderful dish!Made as per recipe turned out perfect,my husband loved it made for his birthday,he wants again soon!
Jennifer says
So glad, Linda! It's in regular rotation, here, too. Easy and delicious :)
Deb says
This was very tasty, just made it. I added some grated ginger though and a splash of fish sauce. Thanks for the recipe.
Jennifer says
So glad you enjoyed it, Deb :) Thanks!
nancy says
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.
Jennifer says
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!
nancy says
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.
Jennifer says
You're very welcome, Nancy :) Enjoy!
Rebecca says
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
Jennifer says
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.)
Robyn Gleason says
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 :)
Jennifer says
Thanks so much, Robyn :)
Milena | Craft Beering says
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.
Jennifer says
Thanks Milena and LOL about that sudden plant death :)
sue | theviewfromgreatisland says
This meal is a stunner Jennifer, love that sauce and those fresh colors!
Jennifer says
Thanks Sue!
Mary Ann | The Beach House Kitchen says
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!
Jennifer says
Thanks Mary Ann :)
Chris Scheuer says
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!
Jennifer says
Thanks Chris :) This was so quick, easy and delicious!
Tricia @ Saving Room for Dessert says
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!
Jennifer says
Thanks Tricia and yes, I'm a bit of a light-weight when it comes to heat ;)
Dawn - Girl Heart Food says
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!
Jennifer says
Thanks Dawn and yes, pork is not always top of mind when thinking Thai, but it was great together!
Cheyanne @ No Spoon Necessary says
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!
Jennifer says
Thanks Cheyanne :) Pork and Thai were delicious together!
[email protected] says
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!
Jennifer says
Thanks so much, Annie :) Thai is one of my favourites, for sure!