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!

While it’s a bit unconventional in it’s use of pork tenderloin, it’s faithful to the wonderful flavours of Thai curry, this one using Thai green curry paste.

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.

Thai Green Curry Pork Tenderloin

Cook’s Notes for Thai Green Curry Pork Tenderloin

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.

Handy Kitchen Tools

An instant read thermometer is such a handy tool when cooking meat. When it comes to pork tenderloin, you’ll want to cook it to 140-145F when measured in the thickest part of the meat. This will ensure fork tender and delicious meat. If you don’t have a thermometer yet, what are you waiting for? Why guess :) Here are a few great choices if you might like to add one to your kitchen …

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Thai Green Curry Pork Tenderloin

Thai Green Curry Pork Tenderloin

A quick and easy dinner and a deliciously different way to enjoy pork tenderloin. Easy enough for weeknights, but special enough for company!

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


  • 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)
  1. 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.
  2. 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.
  3. 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.

  4. 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.

Thai Green Curry Pork Tenderloin


  • 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!

  • Thanks for a wonderful dish!Made as per recipe turned out perfect,my husband loved it made for his birthday,he wants again soon!

  • 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.

  • 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 :)

  • 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.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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