Pork tenderloin with Tangerine Curry Sauce

Recipe by Elmotoo
READY IN: 4hrs 25mins




  • 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.
  • 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.
  • Stir molasses, soy sauce, curry paste 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.