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Asian Mexican Pork Tenderloin

May 8, 2013

Denver is a real foodie town.  If you ever get there, be sure to stop in at Root Down and try the Green Curry Pork Tenderloin.  It’s utterly amazing.  It’s an odd combination of asian and mexican fusion, but the layers of flavor and texture give you that OMG moment.  Make it easier on yourself and do the pumpkin seeds and curry sauce the day before (at the same time you marinate the pork).  Then on the second  day you are just grilling the pork and assembling everything.  Serve it with a side of wide rice or farro.  This is Steve R Morse in Fort Lauderdale with a new recipe that’s sure to be a favorite.

Pork Marinade  (combine and marinate overnight)1/2c reduced sodium soy sauce

1/4c fresh orange juice

2T maple syrup

2T toasted sesame oil

2 pork tenderloins (silver skin removed)

Cumin-spiced pumpkin seeds (Heat oil in a skillet; toast pepitas and cumin seeds 3 minutes; add sugar; add lime juice; coat; spread on baking sheet; sprinkle with salt)

1T vegetable oil

3/4 c shelled pumpkin seeds (pepitas)

1/2t cumin seeds

1T sugar

1 T lime juice

kosher salt

Curry sauce (Saute shallot and garlic 3 minutes; add curry paste and lime zest cook 1 minute; pour in coconut milk, reduce by half – 15 minutes; let cool; transfer to blender.  Add cilantro lime juice brown sugar and water; s&p.  Blend until creamy;   pour over grilled pork and sprinkle pepitas on top).

3T vegetable oil

1 shallot chopped

3 garlic cloves, chopped

1 small can green thai curry paste

1t lime zest

1 14z can unsweetened coconut milk

1/4c cilantro

1T lime juice

1T brown sugar


From → Recipes

One Comment
  1. Joe Ann Demore permalink

    This looks and sounds amazing. I can’t wait to try it.

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