Thai Green Curry Pork Tenderloin

Ingredients

• 1/4 cup soy sauce
• 2 Tablespoons lime juice (freshly squeezed)
• 1 Tablespoon pure maple syrup (or honey)
• 1 Tablespoon sesame oil (toasted or regular)
• 1 1/2 lb. pork tenderloin (trimmed of fat and silverskin removed)
• Salt and freshly ground pepper
• 1 Tablespoon cooking oil
• 1 Tablespoon cooking oil
• 1/4 cup onion (finely chopped)
• 1 clove garlic (finely chopped)
• 1/4 cup Thai green curry paste
• 14 oz. full-fat coconut milk
• 1 teaspoon lime zest
• 1 Tablespoon light brown sugar
• 1 Tablespoon lime juice
• Fresh cilantro leaves (chopped)
• Unsalted roasted pumpkin seeds (roasted pumpkin seeds (pepitas) optional)

Instructions

1. 1

   Marinade the Pork: Combine the soy sauce, lime juice, maple syrup and sesame oil in a large resealable plastic bag. Add the prepared tenderloin. Close bag, pressing out the air. Flip a few times to coat the pork in the marinade. Place in the refrigerator and let marinade 2-8 hours. When ready to cook, remove tenderloin from marinade and discard marinade. Season lightly with salt and freshly ground pepper.

2. 2

   Cook the Pork: Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-high heat. Sear tenderloin in hot oil, turning as needed, until browned on all sides, about 5 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135 - 140F, 10-15 minutes. Transfer pork to a cutting board and let rest at 5 minutes before slicing.

3. 3

   Prepare the sauce: While the pork is cooking, heat 1 Tbsp. oil in a large saucepan over medium heat. Cook shallot and garlic, stirring regularly, until softened, about 3 minutes. Add the curry paste and cook, stirring constantly, until paste is slightly darkened in colour and very fragrant, about 2 minutes. Add the coconut milk, lime zest, brown sugar and lime juice and stir to combine. Bring to a simmer and continue simmering until reduced and thickened.

4. 4

   To Serve: Slice pork in to 1/4-inch slices and arrange on a a deep serving platter. Spoon warm sauce overtop. Garnish with chopped cilantro and pumpkin seeds. Serve with rice, if desired.