GREEN CURRY PORK TENDERLOIN
Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
Categories Bon Appétit Pork Pork Tenderloin Curry Cilantro Coconut Lime Juice Citrus Roast Dinner Winter
Yield Serves 4
Number Of Ingredients 19
Steps:
- 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 250°F. 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 130°F, 20-25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
- Sauce and assembly:
- While meat is cooking, heat 1 Tbsp. 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 color 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 cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup 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 cilantro and pumpkin seeds.
- Do Ahead
- Sauce can be made 1 day ahead. Cover and chill.
CURRY PORK TENDERLOIN
Full of flavor! Serve over rice and with steamed vegetables on the side.
Provided by BECKIL
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
- Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
- In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g
PORK TENDERLOIN
Here's a great recipe for a pork tenderloin marinated overnight and smothered in a warm apple jelly.
Provided by Cookinkim
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
- Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.
Nutrition Facts : Calories 367 calories, Carbohydrate 30.7 g, Cholesterol 122.8 mg, Fat 6.7 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 2.2 g, Sodium 1453.6 mg, Sugar 26.3 g
CURRIED PORK TENDERLOIN
Make and share this Curried Pork Tenderloin recipe from Food.com.
Provided by MaryMc
Categories Curries
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from pork.
- Mix sugar and spices in a small bowl.
- Rub pork with spice mixture.
- Place pork on a broiler pan coated with cooking spray.
- Insert a meat thermometer in the thickest part.
- Bake at 425 degrees for about 25-35 minutes, or until the thermometer registers 160 degrees (meat will be slightly pink in the center).
- Let stand 5 minutes before slicing.
- Serve with mango chutney.
Nutrition Facts : Calories 317, Fat 8.9, SaturatedFat 2.8, Cholesterol 147.6, Sodium 703.6, Carbohydrate 9.6, Fiber 1.5, Sugar 6.9, Protein 47.7
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
CURRY PORK TENDERLOIN
When I first got my new stove 5 years ago, I was given a few recipes to try out..Of course I tried out a few, just to get the hang of cooking with convection. I had never bought a pork tenderloin. Now I buy them all the time. This will almost make 3 seperate meals. 2 dinners and pork sandwiches for light eaters, and 2 people for...
Provided by deb baldwin
Categories Pork
Time 2h10m
Number Of Ingredients 14
Steps:
- 1. Rub pork tenderlions lightly with olive oil. Choose a rub: curry, montreal or mesquite. Make a rub out of the spices. Rub tenderloins with spices. Place any left over oil and spices in a 1 gal zip lock bag and refrigerate for at least 1 hour. I use my broiling pan, and spray with a non stick spray and line bottom pan with foil.
- 2. Preheat oven to 350 degrees on Pure Convection. (Preheat oven to 375 degrees on bake) Place tenderloins on the broiler pan. (You can use a flat roastin rack in a roasting pan)
- 3. Place in center of oven and cook until internal temperature reaches 155 degrees. I like my tenderloins at 165 to 170 degrees for well done.
- 4. Cook time will be about 45 - 50 minutes (155), 60 minutes (170) Let tenderloins sit for 5-10 minutes before carving. Cover with foil. *You may also use a 3-4 pound pork roast with this recipe. Marinate it the same way and cook it at the same temperature. Cook time will be closer to 2 hours for a roast at the size..Yummm yummm yummm
More about "curried pork tenderloin recipes"
GREEN CURRY PORK TENDERLOIN RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (53)Author Matt DuckorServings 8Estimated Reading Time 2 mins
- 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.
- 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.
- 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.
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