Green Curry Pork Tenderloin

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

1.  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.
2. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
3. Preheat oven to 250°.
4. Heat grapeseed oil in a large ovenproof skillet over medium-high.
5. Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
6. Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
7. Transfer to a cutting board; let rest at least 10 minutes before slicing.
8. While meat is cooking, heat 1 T oil in a large saucepan over medium.
9. Cook shallot and garlic, stirring often, until softened, about 3 minutes.
10. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
11. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
12. Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
13. 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.
14. 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.

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:

• Pork Tenderloin with Garlic-Orange Vinaigrette and Sautéed Spinach

Thai Green Curry with Chicken

I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. 🙂 This dish is a super-quick cook made with store-bought curry paste.

I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!

Yield: Serves 4

• 1 cup brown Basmati rice
• 1 tablespoon cornstarch
• 2 cups chicken stock
• 2 tablespoons coconut oil
• 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
• 1 green bell pepper, diced large
• 1 medium onion, halved and sliced
• 1 medium to large shallot, halved and sliced
• 2 tablespoons Thai green curry paste
• 1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
• 1 can (14.5 ounces) coconut milk (I used light coconut milk)
• 1 cup torn fresh basil leaves
• 2 tablespoons fresh lime juice (from 1 lime)
• coarse salt and freshly ground black pepper

1. Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
2. Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
3. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
4. Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
5. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
6. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
7. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

One Year Ago:

• Chicken with Leeks & Mushrooms in White Wine Sauce
• Grilled Chipotle Chicken Tacos