
Green Curry Pork TenderloinRecipe by Chef Heidi Fink Prep time 30 mins Cook time 20 mins Ready in 5 hours Yield Serves 6 to 8 This full flavoured recipe for Green Curry Pork Tenderloin is easy to fit into a busy schedule, with a flexible recipe and marinating times. The Basic Marinade comes togther easily, and can be amped up with any or all of the ingredients from the Enhanced list for a bigger flavour explosion. The pork can marinade for as few as four hours, up to two days, and can be cooked in a avariety of ways. Ingredients Basic Green Curry Marinade 45 to 75 ml (3 to 5 Tb) green curry paste 30 ml (2 Tb) fish sauce OR 1/2 tsp salt with 2 Tb water 15 ml (1 Tb) soy sauce 45 ml (3 Tb) light brown sugar zest of 1 lime 15 to 30 ml (1 to 2 Tb) freshly suqeezed lime juice 120 ml (1/2 cup) coconut milk (thin milk, if possible) Enhanced Green Curry Marinade All Basic ingredients listed above 5 ml (1 tsp) ground coriander 2.5 ml (1/2 tsp) ground cumin 2 green chilis, seeds and membranes removes cilantro stems from 1 bunch, washed and chopped 2 cloves garlic, peeled 15 ml (1 Tb) peeled chopped ginger 1 stalk lemongrass, trimmed, core removed, remainder chopped 2 green onions, trimmed and chopped (use both white and green parts) Pork 2 pork tenderloins, about 454 g (1 lb) each Directions Basic Marinade: Place all ingredients in a blender. Blend until completely pureed. Enhanced Marinade: to amp up the flavours and authenticity, add any or all of the additional ingredients from the Enhanced Marinade list to the blender and puree until it’s as smooth as you can get it. The beauty of this recipe is that you use what you have on hand. If you have only a few of the enhanced ingredients, you can add them without needing everything on the list. It will still increase the flavour. Pork: Trim silver skin away from pork tenderloins, if necessary. Place pork in a large zipper-lock bag, pour marinade over and seal. Massage well so that pork is properly coated on all sides. Place in the fridge and let marinate for at least 4 hours, and up to 48 hours. Remove pork from marinade, letting excess drip away into the bag. before cooking via one of the three following methods. (If desired, pour reserved marinade into a small pot and boil on high for several minutes to kill bacteria; it can then be used to pour over the sliced pork when it has finished cooking). To Grill: start a two-stage fire (hot on one side, cooler on the other). Sear & char pork on all sides on the hot side of grill; transfer to cool side of grill and cook until an instant reading thermometer, inserted into thickest part of the meat, registers 145 F . Remove pork to clean platter, tent with foil and let rest for 10 minutes before slicing. To bake in the oven: preheat oven to 400 F on the convection setting (425 F if you don’t have a convection setting). If desired, sear marinated pork in a hot pan on the stovetop before transferring to a parchment-lined tray and placing in the oven. Roast until an instant reading thermometer, inserted into thickest part of the meat, registers 145 F . Remove pork to clean platter, tent with foil and let rest for 10 minutes before slicing. To cook in an air-fyer: preheat air-fryer to 400 F. When ready, place the pork in and cook for about 10 to 15 minutes, checking the internal temperature a few time. Cook until the instant reading thermometer, inserted into thickest part of the meat, registers 145 F. Remove pork to clean platter, tent with foil and let rest for 10 minutes before slicing.

Green Curry Pork TenderloinRecipe by Chef Heidi Fink

Prep time 30 mins
Cook time 20 mins
Ready in 5 hours
Yield Serves 6 to 8

This full flavoured recipe for Green Curry Pork Tenderloin is easy to fit into a busy schedule, with a flexible recipe and marinating times. The Basic Marinade comes togther easily, and can be amped up with any or all of the ingredients from the Enhanced list for a bigger flavour explosion. The pork can marinade for as few as four hours, up to two days, and can be cooked in a avariety of ways.

Directions

Basic Marinade: Place all ingredients in a blender. Blend until completely pureed.
Enhanced Marinade: to amp up the flavours and authenticity, add any or all of the additional ingredients from the Enhanced Marinade list to the blender and puree until it’s as smooth as you can get it. The beauty of this recipe is that you use what you have on hand. If you have only a few of the enhanced ingredients, you can add them without needing everything on the list. It will still increase the flavour.
Pork: Trim silver skin away from pork tenderloins, if necessary. Place pork in a large zipper-lock bag, pour marinade over and seal. Massage well so that pork is properly coated on all sides. Place in the fridge and let marinate for at least 4 hours, and up to 48 hours.
Remove pork from marinade, letting excess drip away into the bag. before cooking via one of the three following methods.
(If desired, pour reserved marinade into a small pot and boil on high for several minutes to kill bacteria; it can then be used to pour over the sliced pork when it has finished cooking).
To Grill: start a two-stage fire (hot on one side, cooler on the other). Sear & char pork on all sides on the hot side of grill; transfer to cool side of grill and cook until an instant reading thermometer, inserted into thickest part of the meat, registers 145 F . Remove pork to clean platter, tent with foil and let rest for 10 minutes before slicing.
To bake in the oven: preheat oven to 400 F on the convection setting (425 F if you don’t have a convection setting). If desired, sear marinated pork in a hot pan on the stovetop before transferring to a parchment-lined tray and placing in the oven. Roast until an instant reading thermometer, inserted into thickest part of the meat, registers 145 F . Remove pork to clean platter, tent with foil and let rest for 10 minutes before slicing.
To cook in an air-fyer: preheat air-fryer to 400 F. When ready, place the pork in and cook for about 10 to 15 minutes, checking the internal temperature a few time. Cook until the instant reading thermometer, inserted into thickest part of the meat, registers 145 F. Remove pork to clean platter, tent with foil and let rest for 10 minutes before slicing.

Green Curry Pork TenderloinRecipe by Chef Heidi Fink

Ingredients

Directions