Green Curry Pork Tenderloin with Cumin-Spiced Pumpkin Seeds

Green Curry Pork Tenderloin

Green Curry Pork Tenderloin

My mom inspired my interest in cooking.  I swear, she possesses this amazing super power that allows her to transform any combination of ingredients into something you simply can’t stop eating.  Hard as it is to believe now, when I was a kid, I was a really persnickety eater.  I’ve spent my adult years making up for all the time I wasted thwarting her culinary creativity with my ridiculous regimen of non-exotic, no vegetable, boring food rules.  The fantastic product of this penance comes in the form of very enthusiastic phone calls we share several times a week, “You have got to make this recipe!”  It comes as no surprise that my subscription to Bon Appetit came from her.

A couple years ago, we celebrated my mom’s birthday at this amazing restaurant in Denver called Root Down.  When the May issue of Bon Appetit featured a Root Down recipe in their R.S.V.P. section, the phone rang and superlatives flew like nobody’s business.  We made this recipe this weekend and haven’t been able to stop talking and thinking about it since.

I normally think of green curry as having some heat and was a little concerned when tasting the sauce that it didn’t have enough kick.  I fought the urge to make adjustments and I’m so happy I did.  It’s delicious just as it is.  It doesn’t need anything except a second helping.

As a huge fan of immediate results, I usually shy away from dishes that require an overnight marinade, but putting it together is really easy and, in this case, it gives you something really delicious to look forward to.

We added the visually appealing and delicious bed of black rice and fresh cilantro on top.  I can’t wait to make it again!


Pork and Marinade

  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup fresh orange juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons toasted sesame oil
  • 2 pork tenderloins (about 2 1/4 pounds total)

Cumin-Spiced Pumpkin Seeds

  • 1 tablespoon vegetable oil
  • 3/4 cup shelled pumpkin seeds (pepitas)
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • Kosher salt

Curry Sauce and Assembly

  • 3 tablespoons vegetable oil, divided
  • 1 small shallot, chopped
  • 1 garlic clove, chopped
  • 1/4 cup green Thai curry paste
  • 1 teaspoon finely grated lime zest
  • 1 14-ounce can unsweetened coconut milk
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 tablespoon (packed) light brown sugar
  • Kosher salt, freshly ground pepper


Pork and Marinade

  • Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.

Cumin-Spiced Pumpkin Seeds

  • Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.

Curry Sauce and Assembly

  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute.
  • Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
  • Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
  • Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°, 15-20 minutes. Let rest 10 minutes.
  • Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
  • DO AHEAD:Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at To see more recipes like this one, check out our Pork Tenderloin Slideshow.
  • Nutritional Information

    8 servings, 1 serving contains:
    Calories (kcal) 490
    Fat (g) 33
    Saturated Fat (g) 13
    Cholesterol (mg) 85
    Carbohydrates (g) 14
    Dietary Fiber (g) 2
    Total Sugars (g) 6
    Protein (g) 36
    Sodium (mg) 880

Read More


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s