- 4
Ingredients
- For sauce
- 3 cups orange juice
- 1 carrot, chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons grated peeled fresh ginger
- 2 large garlic cloves, sliced
- 2 jalapeno chili, seeded, minced
- 1 tablespoon ground cumin
- 1 tablespoon Thai red curry base
- 6 tablespoons (3/4 stick) chilled butter, cut into pieces
- For pork
- 1/2 cup molasses
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup Thai red curry base
- 1 tablespoon grated peeled fresh ginger
- 1 1/2 pounds pork tenderloin, trimmed
- 1 tablespoon vegetable oil
Preparation
Step 1
Make sauce:
Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeno, ground cumin and Thai red curry base 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. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring to simmer. Remove from hear. Gradually add 6 tablespoons butter, whisking until just mleted. Season with salt and pepper.
Make pork:
Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 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 the thickest part reads 160 degrress; about 25 minutes.
Transfer pork to platter. Cut pork into 1-inch slices.
Serve with sauce.