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
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Food Tip |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
This Recipe for Thai-Spiced Pork Tenderloin With Orange Curry is one of thousands in the Recipes-to-go Asian Cookbook.
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
If you enjoy this Thai-Spiced Pork Tenderloin With Orange Curry Recipe - you should enjoy the recipe collections you can find on the websites below:
“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 |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This is a recipe for Thai-Spiced Pork Tenderloin With Orange Curry from the recipe cookbook of Recipes-to-go (Asian)
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
For Sauce: Combine orange juice, carrot, cilantro, grated fresh
ginger, garlic, minced jalapeño, 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 350 F. 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 160 F, 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 Appetit April 1996 Elizabeth Truesdell: Milwaukee, Wisconsin
Serves: 4
Thai-Spiced Pork Tenderloin With Orange Curry Recipe brought to you by Recipes To-Go