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
- Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
- Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
- Preheat oven to 250°.
- Heat grapeseed oil in a large ovenproof skillet over medium-high.
- Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
- Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
- Transfer to a cutting board; let rest at least 10 minutes before slicing.
- While meat is cooking, heat 1 T oil in a large saucepan over medium.
- Cook shallot and garlic, stirring often, until softened, about 3 minutes.
- Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
- Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
- Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
- With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
- Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
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