Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
Ingredients
Serves 4
Tenderloin:
Sauce and assembly:
Tenderloin:
Step 1
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4–12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
Step 2
Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
Sauce and assembly:
Step 3
While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
Step 4
Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
Step 5
Serve pork over sauce topped with cilantro and pumpkin seeds.
Do Ahead
Step 6
Sauce can be made 1 day ahead. Cover and chill.
Leave a Review
Reviews (32)
Back to Top这是非常好的,但是所有的烹饪时间f. 130 is incredibly rare for pork tenderloin (yuck). We love our steak rare, but dark pink is not appealing for pork. We would do this again but up the oven temp and do it to 145. (I mean for heaven's sake, the recommended temp used to be 160. 145 is plenty rare!) It's not spicy at all, FWIW, in case anyone wonders. I might throw in a jalapeno next time because we like things spicy, but it's not really meant to be that way.
Anonymous
9/25/2021
Really loved this. We also cooked the pork at 350 instead of 250, although given our oven's heat I think actually 20 minutes at 250 would have worked. We served this over rice noodles and it was really great. Also, if you have an immersion blender, you can take the sauce off the heat, cool it a bit, blend it with the immersion blender, and just return that same pot back to the heat. That's what we did, and apart from some tiny flecks of cilantro, it was totally smooth. Great great sauce!
afhemmingsen1162
St. Paul, MN
5/18/2021
My son and husband aren’t big curry fans and I wasn’t blown away by the sauce so the first time I made this was the only time I made the sauce with the pork. The sauce was a lot of work. But we love the pork marinade and have made it many times since. 4 stars for the pork with marinade and 2 for the sauce.
k8reiner
Phoenix, AZ
11/26/2020
Delish! Marinated the pork, wiped it dry and cooked it sous vide to 145 F. Nice to be able to hold it at that temperature. Seared it after cooking in a 350 F skillet on two sides at 2.5 minutes per side. Served it with a shaved fennel/mint slaw in a lime/shallot vinaigrette and jasmine rice. PLATINUM!!
c57beakman
Seattle
5/20/2020
Actually, cooking pork and beef roasts at a lower temperature cooks the meat more evenly and dries it out less.
loriltx
Houston
7/31/2019
This is truly as amazing as others said. I grilled the tenderloins rather than roasting. Served with coconut rice. Definitely doing again.
nastysuprise
Mpls
6/11/2019
Amazing dish. My boyfriend jumped up and down when he took his first bite. The sauce is flavorful (the lime really added a surprising twist to the curry) and the pork was cooked to perfection at 350 degrees (250 is obviously too low). Would not change a thing (except the temperature to cook the meat).
Anonymous
New York
3/31/2019
This is a great recipe. Always appreciate reviews so did not use water or oil and doubled lime juice and Cilantro. My pork was room temp and after serious browning cooked for 20 mins at 350
reidabell
Williamsburg VA
2/26/2019
Cooked 2 slightly smaller pork loins, with the same quantity of marinade and curry sauce. Followed the oven specifications (250 degrees) but cooked to 150 internal temperature. The meat turned out medium rare to medium. Rounded up on the lime and cilantro in the sauce. Served over cauliflower rice. DELICIOUS!
Anonymous
Maryland
1/13/2019
this was quite lovely....to save calories i omitted the oil in the sauce, so it was not as emulsified, but was still thick from the reduction of the coconut milk. I also don't like my savory dishes too sweet, so i also omitted the Agave syrup from the sauce. It was really delicious nonetheless! I also pan seared in a very hot pan, and cooked at 350 as suggested for 20 min. Was perfectly cooked for my taste (a little pink inside). Now, i'm curious about how the sauce would turn out if i made it as instructed.
mind_mech
10/14/2018
Absolutely delicious! Made it as written except for the roasting temp ( I did 350) and served it with rice and roasted carrots. Definitely will repeat it. Everything can be done ahead except for roasting the meat. Love the crunchy pepitas.
Anonymous
Pittsburgh PA
5/19/2018
Easy and good for a quick dinner.
desquestions
Wa
1/22/2018
I've made this many times to rave reviews. Rather than sear it and finish in the oven, I usually grill it. Tonight it was too cold to grill so I made according to directions. I seared well and popped in a 350 oven based on reviews. It was done after 5 minutes; be careful on the temp of the oven and time. Otherwise this is delicious. Oh, the first time I made this I forgot to add the oil at the end. I'll never add it, perfect without it.
Anonymous
Cape Cod
1/10/2018
4 stars for the sauce -- I am a Thai curry fiend, and the lime accent in this one was so refreshing! Will try the sauce sometime with chicken and/or shrimp. It was tasty on the pork, rice and sauteed Asian veggies/kabocha squash. I used half the amount of oil, substituting mild (not toasted) sesame oil, a dab of honey instead of a tablespoon of agave, and was scant with the water. (I don't understand the point of reducing the coconut milk and then watering it back down.) The pork marinade was fine, 3 stars, and I agree with previous reviewers that 250 degrees is too low to finish the pork, 350 degrees did the job.
stasia4
Marin County, CA
11/1/2017
PLEASE, SOMEONE AT EPICURIOUS, CHECK THE COOKING TEMPERATURE FOR THE PORK ROAST!!! SHOULDN'T IT BE AT 350o, NOT 250o????!!!!! Can't rate it until it's roasted!!!
Anonymous
San Francisco, CA
10/2/2017
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