Thai-Spiced Pork Tenderloin with Orange Curry Sauce
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
Ingredients:
For Sauce:
3 cups orange juice
1 carrot, chopped
2 Tbsp. chopped fresh cilantro
2 Tbsp. peeled and grated fresh ginger
2 large garlic cloves, sliced
2-3 finger hot chiles, seeded and minced
1 Tbsp. ground cumin
1 Tbsp. Thai red curry base
For Pork:
1/2 cup molasses
1/2 cup reduced-sodium soy sauce
1/4 cup Thai red curry base
1 Tbsp. peeled and grated fresh ginger
1-1/2 pounds pork tenderloin, trimmed
1 Tbsp. vegetable oil
6 Tbsp. (3/4 stick) chilled butter, cut into pieces
Instructions:
Make Sauce:
Combine the orange juice, carrot, cilantro, grated fresh ginger, garlic, minced finger hot chiles, ground cumin and Thai red curry base in a medium-heavy saucepan over medium-high heat. Boil the mixture until the carrot is very tender and the liquid is reduced by half, stirring occasionally, about 12 minutes. Puree the sauce in a blender or processor in batches until smooth.
Strain the sauce and return to the same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make Pork:
Stir the molasses, soy sauce, curry base and ginger in a large glass baking dish. Add the pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours. Preheat the oven to 350F. Remove the pork from the marinade, discarding the marinade. Heat the oil in a large, heavy ovenproof skillet over medium-high heat. Add the pork and cook until golden brown, about 3 minutes per side.
Transfer the skillet to the oven and cook the pork until a thermometer inserted into the thickest part registers 160F, about 25 minutes.
Transfer the pork to a platter. Tent it with foil to keep it warm. Bring the sauce back to a simmer, then remove from heat. Gradually add the 6 Tbsp. of butter, whisking just until melted. Season to taste with salt and pepper. Cut pork into 1″ thick slices and serve with the sauce.
Serves 4.