John and I love Thai and this recipe came out delicious! Serve it over some brown rice and you will have a complete dinner. Enjoy!
- • 2 cups orange juice
- • 1 carrot, chopped
- • 2 Tbsp. chopped fresh cilantro
- • 2 Tbsp. grated & peeled fresh ginger
- • 2 large garlic cloves, sliced
- • 1 jalapeno chili, seeded & minced
- • 1 tsp. ground cumin
- • 1 Tbsp. Thai red curry base
- • 2 Tbsp. Thai sweet chili sauce
For the Pork
- • ¼ cup molasses
- • ¼ cup reduced-sodium soy sauce
- • 2 Tbsp. Thai red curry base
- • 1 Tbsp. grated & peeled fresh ginger
- • 1 ½ lbs. Circle B Ranch pork tenderloin, trimmed
- • 1 Tbsp. vegetable oil
- • 6 Tbsp. (3/4 stick) chilled butter, cut into pieces
For the Sauce
- Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeno, ground cumin, Thai red curry base, and Thai sweet chili sauce in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan.
For the Pork
- Stir molasses, soy sauce, curry base and ginger in a large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least one hour and up to four hours.
- Preheat oven to 350° F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160° F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
- Bring sauce to a simmer. Remove from heat. Gradually add 6 Tbsp. butter, whisking just until melted. Season to taste with salt and pepper.
- Cut pork into 1-inch-thick slices. Serve with sauce.
- Serving Size: 4