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Pork Tenderloin with Thai Red Curry
Cummulative Rating
Servings
Makes 4 servings.
Difficulty
Medium |
Ingredients
For the pork:
1/2 cup molasses
1/2 cup gf soy sauce
2 Tablespoons Thai red curry
1 Tablespoon minced fresh ginger
1 large garlic clove, minced
1 pork tenderloin, trimmed
1 Tablespoon vegetable oil
For the sauce:
3 cups orange juice
1 carrot, finely diced
2 Tablespoons fresh cilantro
1 Tablespoon fresh basil
2 Tablespoons fresh ginger, minced
1 large shallot, minced
2 large garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons Thai red curry
3 Tablespoons unsalted butter |
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Directions
Make the pork:
In a medium bowl, combine the molasses, gf soy sauce, 2 tablespoons Thai red curry, 1 tablespoon ginger, and garlic. Place the trimmed pork loin in a zip lock bag and pour sauce over the top. Seal the bag and turn the pork to coat thoroughly with the marinade. Refrigerate, turning occasionally, for 1 to 4 hours.
Preheat the oven to 350°F. Remove the pork from the marinade (discard marinade). Heat the oil in a large oven-safe skillet over medium-high heat. Add the pork and brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and cook pork until a thermometer inserted into the thickest part registers 160°F, about 25 minutes. Transfer the pork to a platter, tent with foil to keep warm.
While the pork is cooking, make the sauce.
Combine the orange juice, carrot, cilantro, basil, 2 tablespoons ginger, shallot, 2 garlic cloves, ground cumin and 2 teaspoons Thai red curry in a heavy medium saucepan over medium-high heat. Bring mixture to a boil; cook, stirring occasionally, until carrots are very tender and liquid has reduced down by half, about 10-12 minutes. Transfer sauce to a blender or food processor and process until smooth. Strain the sauce through a fine sieve and transfer to a clean saucepan. Bring the sauce to a simmer. Remove from heat. Gradually add the butter, whisking until just melted and incorporated into the sauce. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, slice the pork into 1-inch thick pieces and serve with the prepared sauce.
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Tips
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This is an amazing dish that explodes with flavor. Even though it is not a traditional Thai dish it has a lot of Thai influences with the ginger, curry and garlic combinations. |
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