PORK TENDERLOIN WITH TANGERINE CURRY SAUCE

Pork tenderloin with Tangerine Curry Sauce image

Provided by Elmotoo

Categories Pork

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 15

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3 cups tangerine juice
1 carrot, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons grated peeled fresh ginger
2 cloves garlic, sliced
1 jalapeno chile, seeded,minced
1 tablespoon ground cumin
1 tablespoon Thai red curry paste
1/2 cup molasses
1/2 cup reduced sodium soy sauce
1/4 cup Thai red curry paste
1 tablespoon grated peeled fresh ginger
1 1/2 lbs pork tenderloin, trimmed
1 tablespoon vegetable oil
6 tablespoons chilled butter, cut into pieces

Steps:

Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high 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.
Stir molasses, soy sauce, curry paste 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 medium-high 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 1-inch-thick slices.
Serve with sauce.