While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.
This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).
We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.
Yield: Serves 4 to 6
For the Tenderloin:
- 1/2 cup soy sauce
- 1/4 cup (4 T) fresh orange juice
- 2 T pure maple syrup
- 2 T toasted sesame oil
- 2 pork tenderloins (about 1 to 1½ pounds each)
- coarse salt
- 1 T grapeseed or vegetable oil
For the Sauce & Assembly:
- 1 T plus ½ cup grapeseed or vegetable oil, divided
- 1 medium shallot, chopped
- 2 garlic cloves
- ¼ cup prepared green curry paste
- 1 teaspoon finely grated lime zest (from 1 lime)
- 1 14.5-ounce can unsweetened coconut milk
- 1 T agave nectar
- 1 T fresh lime juice
- ¼ cup cilantro leaves, plus more for serving
- Unsalted, roasted pumpkin seeds (pepitas; for serving)
- 1 to 2 pounds spinach, steamed until wilted, for serving
- brown Basmati rice, for serving
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
Three Years Ago:
- Roast Pork Tenderloin with Carrot-Pine Nut Romesco Sauce
- Slow Cooker Thai Red Curry with Chicken
- Pork Chops with Shiitake Mushrooms and Mustard Vinaigrette
Four Years Ago: