Pork Tenderloin in Orange Curry Sauce
Source: Paramount Citrus
Ingredients
ORANGE-CURRY SAUCE
Juice from 4 Paramount Citrus oranges
2 small shallots, chopped fine
2 tablespoon ginger, peeled and grated
1 tablespoon Thai red curry paste
2 garlic cloves, sliced
1 tablespoon cumin
1 chili pepper, deseeded and chopped
2 tablespoons fresh Thai basil, chopped
PORK MARINADE
1 ½ lbs. pork tenderloin, trimmed
¼ cup olive oil
½ cup soy sauce
¼ cup Thai red curry paste
1 tablespoon ginger, peeled and grated
1 teaspoon brown sugar
3 tablespoons fish sauce
2 tablespoons chopped fresh basil for garnishing
Directions
• Juice four oranges with a citrus reamer or juicer; set aside.
• In a medium sauce pan, combine all sauce ingredients and cook over medium-high heat until the sauce is reduced by half (about 10-15 minutes) and let cool.
• In a blender, puree the sauce until smooth, cover and refrigerate.
• In a large bowl, combine all pork marinade ingredients together and place pork in this sauce, cover and refrigerate for about 3-4 hours or overnight.
• Preheat oven to 350°F.
• Place the pork in a lightly greased oven proof dish
• Bake, uncovered, at 350°F for about 40-45 minutes or until a meat thermometer reads 160°F.
• Meanwhile, remove the orange-curry sauce from the refrigerator and re-heat.
• Let stand for 10 minutes before slicing.
• Slice pork and serve with the heated orange-curry sauce garnished with chopped fresh basil.
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Entrée Orange Curry Pork
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