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Marinated Pork Tenderloin with Green Curry Sauce

Course Main Course

Ingredients

Marinated Pork Tenderloin

  • 2 pounds Pork Tenderloin may need two tenderloins
  • 3 tablespoons Soy Sauce
  • 1 ½ tablespoons Fresh Ginger minced
  • 1 ½ tablespoons Orange zest chopped
  • 1 teaspoon Light Brown Sugar
  • 2 cloves Garlic minced
  • 1 teaspoon Fresh Ground Pepper
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Coconut Oil

Green Curry Sauce

  • 1 tablespoon Coconut Oil approximately
  • 1 medium Shallot chopped
  • 1 clove Garlic Minced
  • 1/4 cup Green Curry Paste
  • 1 teaspoon Orange Zest
  • 1 can Unsweetened Coconut Milk 14.5 ounce can
  • 1 tablespoon Fresh Lime
  • 1/4 cup Fresh Cilantro Leaves firmly packed
  • 1/2 cup Coconut Oil

Instructions

Marinated Pork Tenderloin

  • Tie the tenderloin tail to have a consistent size from end to end.
  • Combine soy sauce, ginger, orange zest, garlic, and pepper. Slowly whisk in sesame oil.
  • Place the pork in a large zip lock baggie or a shallow pan (covered in plastic wrap). Cover the tenderloin with the marinade, ensuring to coat evenly. Refrigerate 2-3 hours or overnight.
  • Preheat oven to 425 degrees. Heat a large oven proof sauté pan over medium heat. Add a thin coat of coconut oil. Sear the tenderloin on both sides for 3-4 minutes. Baste with leftover marinade. Put the tenderloin in the oven for 10-15 minutes or until it reaches an internal temperature of 145 degrees. Let rest for 10 minutes then slice and serve.

Green Curry Sauce

  • Heat a medium sauté pan over medium low heat.  Coat the bottom of the pan with approximately 1 tablespoon of coconut oil.  Add the shallots and cook for 2 minutes.  Add the garlic and cook for an additional minute.  Add the green curry paste and lime zest, reducing the heat so it does not stick to the pan.  Cook for a couple minutes then whisk in the coconut milk.  Simmer for 15-20minutes.  Set aside and let cool.
  • Using a blender or food processor, blend the green curry sauce, lime juice and cilantro until smooth.  Slowly add the ½ cup of coconut while the blender is processing. Continue to process until you can no longer see any of the cilantro leaves. 
  • Can be made ahead and reheated.