SAUCE
3 cup orange juice
1 carrot, chopped
2 tbsp chopped fresh cilantro
2 tbsp grated peeled fresh ginger
2 large garlic cloves, sliced
1 jalapeno chili, seeded, minced
1 tbsp ground cumin
1 tbsp thai red curry base
PORK
1/2 cup molasses
1/2 cup reduced-sodium soy sauce
1/4 cup thai red curry base
1 tbsp grated peeled fresh ginger
1 1/2 lb pork tenderloin, trimmed
1 tbsp vegetable oil
6 tbsp (3/4 stick) chilled butter, cut int, o pieces
A Recipe for
Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb is one of thousands in the Recipes-to-go Asian Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
If you enjoy this Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb Recipe - you should enjoy the recipe collections you can find on the websites below:
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Food Tip |
This is a recipe for Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb from the recipe cookbook of Recipes-to-go (Asian)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
The belly rules the mind. |
| Spanish Proverb |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
For Sauce: Combine orange juice, carrot, cilantro, grated fresh
ginger, garlic, minced jalapeno, ground cumin and Thai red curry base
in heavy medium saucepan over medium-high heat. Boil mixture until
carrot is very tender and liquid is reduced by half, stirring
occasionally, about 12 minutes. Puree sauce in blender or processor
in batches until smooth. Strain sauce and return to same saucepan.
(Can be prepared 1 day ahead. Cover and refrigerate.)
For Pork: Stir molasses, soy sauce, curry base and ginger in large
glass baking dish. Add pork tenderloin and turn to coat. Cover and
refrigerate at least 1 hour and up to 4 hours.
Preheat oven to 350F. Remove pork from marinade; discard marinade.
Heat oil in heavy large ovenproof skillet over medium-high heat. Add
pork and cook until golden brown, about 3 minutes per side. Transfer
skillet to oven and cook pork until thermometer inserted into
thickest part registers 160F, about 25 minutes. Transfer pork to
platter. Tent with foil to keep warm.
Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons
butter, whisking just until melted. Season to taste with salt and
pepper.
Cut pork into 1-inch-thick slices. Serve with sauce.
Bon App E9tit April 1996 Elizabeth Truesdell: Milwaukee, Wisconsin
Serves: 4
Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb Recipe brought to you by Recipes To-Go