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.
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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 :)