Green Curry Pork Tenderloin

Ingredients for Green Curry Pork Tenderloin

• 60 ml sojasås

• 2 matskedar färsk apelsinjuice

• 1 tablespoon pure maple syrup

• 1 tablespoon toasted sesame oil

• 1 pork tenderloin (about 675g)

• Koshersalt

• 1 tablespoon grapeseed or vegetable oil

• 1 tablespoon plus 120ml grapeseed or vegetable oil

• 1 medium shallot, chopped

• 1 vitlöksklyfta

• 60ml prepared green curry paste

• 1 teaspoon finely grated lime zest

• 1 (400g) can unsweetened coconut milk

• 1 tablespoon agave nectar

• 1 matsked färsk limejuice

• 1/4 cup coriander leaves, plus more for serving

• Unsalted, roasted pumpkin seeds (pepitas

• för servering)

How to make Green Curry Pork Tenderloin

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.

Preheat oven to 121°C. 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 54°C, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.

While meat is cooking, heat 1 tablespoon 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 colour 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.

Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup coriander, and 2 tablespoons water; blend until very smooth. With motor running, add remaining 120ml 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.

Serve pork over sauce topped with coriander and pumpkin seeds.

Sauce can be made 1 day ahead. Cover and chill.

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