Thai-Spiced Pork Tenderloin with Orange Curry Sauce
| Yield: | 4 Servings |
| Categories: | Entrees |
| 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 |
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