Wednesday, December 14, 2016
get off the couch
Tonight was tree-decorating night. Except that I got a huge case of the lazies, and starting thumbing through Postmates while Matty started putting the lights on the tree (which, really, is a one-person job anyway).
Then, I got a bigger case of the guilts, so I hung up my Dallas Cowboys candy cane ornaments, and pulled out the pork tenderloin I had started marinating this morning.
Getting off the couch turned out to be a rewarding decision, both decor- and dinner-wise. The pork was so hands-off - an easy marinade you can put together before work, and then a quick 5-minute sear before leaving it to the oven to roast to perfection.
I adapted the sauce a bit as I had already used the blender this morning, and my leftover lazies could not be motivated to clean it again. I basically didn't emulsify the olive oil into the sauce, and instead of blending the cilantro leaves into the sauce, I used them to garnish the plate. It's a much thinner sauce, but if you have the right sauce-catcher underneath the pork (I used mashed cauliflower; Matty used white rice), it's not an issue.
Green Curry Pork Tenderloin
slightly adapted from Bon Appetit
For the pork:
1/4 c. soy sauce
2 T. fresh orange juice
1 T. maple syrup
1 T. sesame oil
1 1 1/2-lb. pork tenderloin
salt and pepper, to taste
1 T. coconut oil
For the sauce:
2 T. coconut oil
1 medium shallot, chopped
1 garlic clove, minced
1/4 c. prepared green curry paste
1 t. finely grated lime zest
1 13.5-ounce can unsweetened coconut milk
1 T. fresh lime juice
cilantro leaves, for garnish
1. Combine the soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add the tenderloin, and close the bag, pressing out the air. Marinate in the refrigerator for 4-12 hours.
2. When you're ready to cook, remove the tenderloin from the marinade, pat dry, and season with salt. Discard the marinade.
3. Preheat the oven to 250 degrees. Heat 1 T. coconut oil in a cast-iron pan over medium-high. Cook the tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer the pan to the oven, and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130 degrees, about 20–25 minutes. Transfer to a cutting board, and let rest at least 10 minutes before slicing.
4. While the pork is roasting, heat the remaining 1T. coconut oil in a large saucepan over medium heat. Cook the shallot and garlic, stirring often, until softened, about 3 minutes. Add the curry paste and lime zest, and cook, stirring constantly, until the paste is slightly darkened in color and very fragrant, about 4 minutes. Add the coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes.
5. Plate your favorite carb of choice, pile on the sliced pork, and top with the green curry sauce.