Thai Green Curry Pork Tenderloin

Thai Green Curry Pork Tenderloin

Course: Main Course
Cuisine: Thai
Keyword: pork tenderloin recipes, Thai green curry recipes
Prep Time: 2 hours 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 4 servings
Energy: 297 kcal
Author: Jennifer

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.