SEARED PORK TENDERLOIN with GREEN CURRY and PEPITAS
Case Dighero
There are countless virtues for cooking pork tenderloin; super lean, quick to prepare, and one of the most delicious meats as a canvas when serving bold, bright flavors. I love it seared, especially in cast iron, caramelized with whatever recipe I’ve devised as a marinade. This particular recipe recommends the pork marinate for at least 2 hours, and up to 10 hours to ensure the most flavorful white meat teeming with garlic, soy, sesame, and the singular citrus pulled from the ultra pungent Blue Elephant Kaffir Lime leaves.
The crispy, slightly sweet exterior of the meat contrasts brilliantly with the richness of Blue Elephant’s Green Curry; a sauce that really only requires a 1/2 cup of water with a bit of heat to reach optimal flavor. Truly, the Blue Elephant family of curries are second to none, devised, designed, and made with only the most authentic ingredients found in Thailand, it’s no wonder the Blue Elephant name as not only a premium product, but also as a Michelin starred restaurant, is held in such incredibly high regard all over the world.
And honestly, this restaurant level recipe once complete in its marinating, takes less than 30 minutes to prepare, making it a delicious, extremely simple option for any night of the week.
Seared Pork Tenderloin
with Green Curry and Pepitas
Serves: 4 to 6 | Prep: 2 Hours | Cook: 30 Minutes
INGREDIENTS
TENDERLOIN MARINADE
1/2 cup cup soy sauce
1/4 cup fresh grapefruit juice
2 tablespoons minced garlic
2 tablespoons raw honey
2 tablespoons Blue Elephant Kaffir Lime Thai Premium Dried Spice
2 tablespoons toasted sesame oil
2 pork tenderloin (about 1½ pounds each)
Kosher salt, to taste
2 tablespoon olive oil
GREEN CURRY AND GARNISH
1 10.6 ounce pouch Blue Elephant Green Curry Sauce
1/2 cup water
1 cup cilantro leaves, plus more for serving
1/2 cup toasted pepitas or pumpkin seeds
TECHNIQUE
TENDERLOIN
Whisk together soy sauce, grapefruit juice, garlic, honey, Blue Elephant Kaffir Lime, and sesame oil in a medium sized bowl. Add tenderloin; cover, chill, and allow to marinate for 2 to 10 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season gently with salt.
Step 2
Preheat oven to 350°. Heat olive oil in a large cast iron or oven proof skillet over medium-high. Sear tenderloin on all sides until browned, approximately 5 to 7 minutes. Transfer cast iron with tenderloin to the oven and roast until an internal thermometer reads 130°, approximately 15 minutes. Transfer pork to a cutting board and allow to rest for at least 10 minutes before slicing.
SAUCE AND ASSEMBLY
While meat is cooking, combine Blue Elephant Green Curry sauce with 1/2 cup of water in a sauce pan over medium high heat until simmering; then reduce heat to keep warm.
To serve, slice pork the Blue Elephant Green Curry sauce, then garnish with fresh cilantro and pumpkin seeds.
Time an issue? BLUE ELEPHANT Premium Green Curry is also a great product for those busy weeknights for when there’s little or no time for dinner. Preparation is easy as 1, 2, 3!
1) In a saucepan, add 1 pouch (10.6 oz.) of curry sauce and 1/2 cup of water. Bring to a boil.
2) Awesome all by itself, or simply add diced chicken breast (12 oz.) or any protein of your choice. (and more vegetables if you desire). Simmer until protein is cooked completely.