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Ingredientes
- 3 c. orange juice
- 1 x carrot minced
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. grated peeled fresh ginger
- 2 lrg garlic cloves sliced
- 1 x jalapeno chili seeded, chopped
- 1 Tbsp. grnd cumin
- 1 Tbsp. Thai red curry base
- 1/2 c. molasses
- 1/2 c. reduced-sodium soy sauce
- 1/4 c. Thai red curry base
- 1 Tbsp. grated peeled fresh ginger
- 1Â 1/2 lb pork tenderloin trimmed
- 1 Tbsp. vegetable oil
- 6 Tbsp. butter - (3/4 stick) chilled, and
- Â Â cut into pcs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Make Sauce: Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, chopped jalapeno, grnd cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mix till carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 min. Puree sauce in blender or possibly processor in batches till smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and chill.)
- Make Pork: Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add in pork tenderloin and turn to coat. Cover and chill at least 1 hour and up to 4 hrs.
- Preheat oven to 350 degrees. Remove pork from marinade; throw away marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add in pork and cook till golden, about 3 min per side.
- Transfer skillet to oven and cook pork till thermometer inserted into thickest part registers 160 degrees, about 25 min. Transfer pork to platter. Tent with foil to keep hot.
- Bring sauce to simmer. Remove from heat. Gradually add in 6 Tbsp. butter, whisking just till melted. Season to taste with salt and pepper.
- Cut pork into 1-inch-thick slices. Serve with sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 220 | 37% |
| Total Fat 25.01g | 31% |
| Saturated Fat 12.41g | 50% |
| Trans Fat 0.12g | |
| Cholesterol 151mg | 50% |
| Sodium 2035mg | 85% |
| Potassium 1798mg | 51% |
| Total Carbs 55.99g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 40.31g | 27% |
| Protein 37.82g | 61% |
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