Grilled Pork Tenderloin with Green Curry Sauce

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
This is a great dish for summer entertaining. Not only is it delicious, the pork can be put on to marinade ahead, as well as being able to make the sauce and seeds ahead. So when your guests arrive, there is only the grilling to be done before serving. Serve with a vegetable or salad and some jasmine rice.
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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 lb 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.


Be sure to scroll up to read the Ingredient Notes and Cook's Notes, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe.

Nutrition Information:

Calories: 445kcal | Carbohydrates: 16g | Protein: 48g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 147mg | Sodium: 1182mg | Potassium: 1002mg | Sugar: 12g | Vitamin A: 2425IU | Vitamin C: 11.6mg | Calcium: 51mg | Iron: 3.4mg