Thai Spiced Pork Tenderloin with Orange Coconut Sauce
Makes 4 servings. Difficulty
For the curry sauce: 1-1/2 cups orange juice 1 14.5 oz. can coconut milk 1 carrot, chopped 2 Tablespoons cilantro, chopped 2 Tablespoons fresh ginger, peeled & minced 2 large garlic cloves, sliced 2 teaspoons ground cumin 1 teaspoon Thai red curry paste
For the pork marinade: 1/4 cup molasses 1/2 cup gf soy sauce 2 teaspoon Thai red curry paste 1 Tablespoon fresh ginger, peeled & minced 1 pork tenderloin
6 Tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
Make the curry sauce: Combine the orange juice, coconut milk, carrot, ginger, garlic, ground cumin and Thai red curry in a heavy medium saucepan over medium high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 10 minutes. Puree sauce in a blender or food processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate until ready to use.)
Make the pork marinade: Stir molasses, gf soy sauce, Thai red curry, and giner in a large zip lock bag. Add pork tenderloin, seal and turn to coat. Cover and refrigerate at least 1 hour or preferably up to 4 hours.
Prepare the grill. Remove the pork from the marinade; discard the marinade. Grill the pork on a well-oiled grill for 10 minutes per side or until the internal temperature reaches 145-150°F). Transfer the pork to a platter. Tent with foil to keep warm.
Bring the curry sauce to a simmer. Remove from heat and gradually add 6 tablespoons of butter, whisking until melted. Adjust seasonings to taste with salt and freshly ground black pepper.
Cut pork tenderloin into 1-inch thick slices and serve with sauce.