Recipe - Thai-Spiced Pork Tenderloin With Orange Curry Sauce

SAUCE
3 cup Orange juice
1 Carrot, chopped
2 tablespoon Chopped fresh cilantro
2 tablespoon Grated peeled fresh ginger
2 lg Garlic cloves, cut or sliced up
1 Jalapeno chili, seeded,
minced
1 tablespoon Ground cumin
1 tablespoon Thai red curry base

PORK
One half cup Molasses
One half cup Reducedsodium soy sauce
One fourth cup Thai red curry base
1 tablespoon Grated peeled fresh ginger
1 One half pound Pork tenderloin, trimmed
1 tablespoon Vegetable oil
6 tablespoon (Three fourths stick) chilled butter,
cut into pieces

For Sauce: Combine orange juice, carrot, cilantro, grated fresh ginger,
garlic, minced jalape=F1o, ground cumin and Thai red curry base in heavy
medium saucepan over mediumhigh 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. (Can be prepared 1 day ahead.
Cover and refrigerate.)

For Pork: Stir molasses, soy sauce, curry base 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 mediumhigh 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 1inchthick slices. Serve with sauce.

Bon Appetit April 1996 Elizabeth Truesdell: Milwaukee, Wisconsin
Posted to MMRecipes Digest V4 #004

From: Julie Bertholf jewel1@ix.netcom.com

Date: Thu, 2 Jan 1997 22:47:53 0800