Ingredients: |
Ingredients: Pork and marinade: (do a day ahead)
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup fresh orange juice
• 2 tablespoons pure maple syrup
• 2 tablespoons toasted sesame oil
• 2 pork tenderloins (about 2 1/4 pounds total)
Cumin-spiced pumpkin seeds:
• 1 tablespoon vegetable oil
• 3/4 cup shelled pumpkin seeds (pepitas)
• 1/2 teaspoon cumin seeds
• 1 tablespoon sugar
• 1 tablespoon fresh lime juice
• Kosher salt
Curry sauce and assembly:
• 3 tablespoons vegetable oil, divided
• 1 small shallot, chopped
• 1 garlic clove, chopped
• 1/4 cup green Thai curry paste
• 1 teaspoon finely grated lime zest
• 1 14-ounce can unsweetened coconut milk
• 1/4 cup fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1 tablespoon (packed) light brown sugar
• Kosher salt, freshly ground pepper
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Directions: |
Directions:1. For pork and marinade:
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
2. For cumin-spiced pumpkin seeds:
Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
3. For curry sauce and assembly:
Heat 1 tablespoon oil in a medium saucepan over medium heat.
Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce. |
This recipe for Green Curry Pork Tenderloin is from