Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
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,
-minced
1 tb Ground cumin
1 tb Thai red curry base

----------------------------PORK---------------------------------
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 jalapeño, 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 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 simmer. Remove from heat. Gradually add 6 tablespoons
butter, whisking just until melted. Season to taste with salt and
pepper.

Cut pork into 1-inch-thick slices. Serve with sauce.

Bon Appetit April 1996 Elizabeth Truesdell: Milwaukee, Wisconsin

Browse by categories