green-curry-pork-tenderloin.json

{
    "directions": [
        "Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4\u201312 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.",
        "Preheat oven to 250\u00b0F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130\u00b0F, 20\u201325 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.",
        "While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20\u201325 minutes. Let curry mixture cool.",
        "Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.",
        "Serve pork over sauce topped with cilantro and pumpkin seeds.",
        "Sauce can be made 1 day ahead. Cover and chill."
    ],
    "ingredients": [
        "1/4 cup soy sauce",
        "2 tablespoon fresh orange juice",
        "1 tablespoon pure maple syrup",
        "1 tablespoon toasted sesame oil",
        "1 pork tenderloin (about 1 1/2 pounds)",
        "Kosher salt",
        "1 tablespoon grapeseed or vegetable oil",
        "1 tablespoon plus 1/2 cup grapeseed or vegetable oil",
        "1 medium shallot, chopped",
        "1 garlic clove",
        "1/4 cup prepared green curry paste",
        "1 teaspoon finely grated lime zest",
        "1 (14.5-ounce) can unsweetened coconut milk",
        "1 tablespoon agave nectar",
        "1 tablespoon fresh lime juice",
        "1/4 cup cilantro leaves, plus more for serving",
        "Unsalted, roasted pumpkin seeds (pepitas; for serving)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Pork",
        "Pork Tenderloin",
        "Curry",
        "Cilantro",
        "Coconut",
        "Lime Juice",
        "Citrus",
        "Roast",
        "Dinner",
        "Winter"
    ],
    "title": "Green Curry Pork Tenderloin",
    "url": "http://www.epicurious.com/recipes/food/views/green-curry-pork-tenderloin"
}