Thai-Spiced Pork Tenderloin With Orange Curry Sauce *jb
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Thai-Spiced Pork Tenderloin With Orange Curry Sauce *jb
  Pork    Tenderloin    Orange    Curry    Sauces  
Last updated 6/12/2012 1:26:35 AM. Recipe ID 61057. Report a problem with this recipe.
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      Title: Thai-spiced pork tenderloin with orange curry sauce *jb
 Categories: Main dish, Pork
      Yield: 4 Servings
      3 c  Orange juice
      1    Carrot, chopped
      2 tb Chopped fresh cilantro
      2 tb Grated peeled fresh ginger
      2 lg Garlic cloves, sliced
      1    Jalapeno chili, seeded,
      1 tb Ground cumin
      1 tb Thai red curry base

    1/2 c  Molasses
    1/2 c  Reduced-sodium soy sauce
    1/4 c  Thai red curry base
      1 tb Grated peeled fresh ginger
  1 1/2 lb Pork tenderloin, trimmed
      1 tb Vegetable oil
      6 tb (3/4 stick) chilled butter,
           -cut into pieces
  For 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.)
  For 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 350F. 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 160F, about 25 minutes. Transfer pork to
  platter. Tent with foil to keep warm.
  Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons
  butter, whisking just until melted. Season to taste with salt and
  Cut pork into 1-inch-thick slices. Serve with sauce.
  Bon App E9tit April 1996 Elizabeth Truesdell: Milwaukee, Wisconsin

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Recipe ID 61057 (Apr 03, 2005)

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