Pork tenderloin with Tangerine Curry Sauce

Total Time
4hrs 25mins
Prep 4 hrs
Cook 25 mins

Ingredients Nutrition


  1. Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high heat.
  2. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
  3. Puree sauce in blender or processor in batches until smooth.
  4. Strain sauce and return to same saucepan.
  5. Stir molasses, soy sauce, curry paste and ginger in large glass baking dish.
  6. Add pork tenderloin and turn to coat.
  7. Cover and refrigerate at least 1 hour and up to 4 hours.
  8. Preheat oven to 350°F.
  9. Remove pork from marinade; discard marinade.
  10. Heat oil in heavy large ovenproof skillet over medium-high heat.
  11. Add pork and cook until golden brown, about 3 minutes per side.
  12. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes.
  13. Transfer pork to platter.
  14. Tent with foil to keep warm.
  15. Bring sauce to simmer.
  16. Remove from heat.
  17. Gradually add 6 tablespoons butter, whisking just until melted.
  18. Season to taste with salt and pepper.
  19. Cut pork into 1-inch-thick slices.
  20. Serve with sauce.


Most Helpful

I made this exactly to the recipe. It was superb. Geoffchef

Geoffchef May 30, 2004

I used your Apple Brine #23687 for the pork tenderloin for 48 hours and then made this Thai sauce to go with it. Served 5 pounds of thinly sliced tenderloin on the buffet and my guests loved it! I did add a can of coconut milk and some honey to the sauce, but skipped the butter. Very good and will make again. Thank you!

Grace Lynn January 19, 2004

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