Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb Ingredients
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
Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb Directions
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
Please enjoy this Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb Recipe
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