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Ingredientes
- Â Â Sauce:
- 3 c. orange juice
- 1 x carrot minced
- 2 Tbsp. cilantro minced
- 2 Tbsp. fresh ginger grated
- 2 x cloves garlic sliced
- 1 x jalapeno chopped
- 1 Tbsp. grnd cumin
- 1 Tbsp. Thai red curry base Pork:
- 1/2 c. molasses
- 1/2 c. low salt soy sauce
- 1/4 c. Thai red curry base
- 1 Tbsp. fresh ginger grated
- 1Â 1/2 lb pork tenderloin trimmed
- 1 Tbsp. vegetable oil
- 6 Tbsp. butter chilled, in pcs
Direcciones
- 6/6/99 May want to reduce Red Curry base to tame the heat. Good but somewhat warm for fish. Pork version is excellent.
- Sauce: Combine the orange juice, carrot, cilantro, ginger, garlic, jalapeno, cumin and curry base in a medium sauce pan over medium high heat. Boil till the carrot is very tender and the mix is reduced by half, stirring occasionally - about 12 min. Puree the sauce in a blender. Strain the sauce, cover and chill for up to 1 day.
- Pork: Combine the molasses, soy sauce, curry base and ginger. Marinate the pork tenderloins in the molasses mix in the refrigerator for at least 1 hour and up to 4 hrs.
- Preheat the oven to 350 degrees. Remove the pork from the marinade and throw away the marinade. Heat the oil in a large oven proof skillet over medium high heat. Cook the pork till it is golden - about 3 min per side. Transfer the skillet to the oven and cook till the pork reaches an internal temperature of 160 degrees - about 25 min. Transfer the pork to a platter and tent with foil to keep it hot.
- Bring the sauce to simmer and rtemove it from the heat. Gradually whisk the butter, just till melted. Season the sauce with salt and pepper. Cut the pork into 1 inch thick slices and serve with the sauce.
- NOTES : The sauce is great with lightly smoked grilled salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 4 servings | |
| Calories 602 | |
| Calories from Fat 221 | 37% |
| Total Fat 25.04g | 31% |
| Saturated Fat 12.42g | 50% |
| Trans Fat 0.12g | |
| Cholesterol 151mg | 50% |
| Sodium 2036mg | 85% |
| Potassium 1812mg | 52% |
| Total Carbs 57.24g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 41.03g | 27% |
| Protein 37.95g | 61% |
