• 1/4 cup soy sauce
  • 2 Tbsp. fresh orange juice
  • 1 Tbsp. maple syrup
  • 1 Tbsp. toasted sesame oil

1 pork tenderloin (about 1-1 1/2 lbs.)

Sauce and Assembly:

  • 1 Tbsp. plus 1/4 cup vegetable oil
  • 1 medium shallot, chopped
  • 1 garlic clove
  • 1/4 cup prepared green curry paste
  • 1 tsp. finely grated lime zest
  • 1 (14.5 oz.) can unsweetened coconut milk
  • 1 Tbsp. agave nectar
  • 1 Tbsp. fresh lime juice
  • 1/4 cup cilantro leaves
  • Unsalted, roasted pumpkin seeds for garnish

Combine marinade ingredients in a resealable plastic bag. Add tenderloin and marinade in the refrigerator for 4 hours or overnight. (overnight is best)

Remove from marinade, pat dry, and discard marinade. Season lightly with salt.

Preheat oven to 425 degrees. Heat 1 Tbsp. vegetable oil in an ovenproof skillet until smoking hot. Sear tenderloin on all sides. Then, transfer to oven and bake 20-25 minutes or until internal temperature reaches 160 degrees on a meat thermometer.

Transfer to a cutting board and let rest at least 10 minutes before slicing.

Sauce and Assembly:

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, 20–25 minutes. Let curry mixture cool.

Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and blend until very smooth. With motor running add remaining 1/4 cup vegetable oil in a steady stream. Blend until sauce is thick and emulsified.

Transfer to a small saucepan and heat over medium heat just until warmed through.

Serve sauce over sliced pork topped with chopped cilantro and pumpkin seeds.