Green Curry Pork Tenderloin

• 1/4 cup soy sauce
• 2 tablespoon fresh orange juice
• 1 tablespoon pure maple syrup
• 1 tablespoon toasted sesame oil
• 1 pork tenderloin (about 1 1/2 pounds)
• Kosher salt
• 1 tablespoon grapeseed or vegetable oil
• 1 tablespoon plus 1/2 cup grapeseed or vegetable oil
• 1 medium shallot, chopped
• 1 garlic clove
• 1/4 cup prepared green curry paste
• 1 teaspoon finely grated lime zest
• 1 (14.5-ounce) can unsweetened coconut milk
• 1 tablespoon agave nectar
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro leaves, plus more for serving
• Unsalted, roasted pumpkin seeds (pepitas; for serving)

1. Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4-12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
2. Preheat oven to 250u0b0F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130u0b0F, 20-25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
3. While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20-25 minutes. Let curry mixture cool.
4. Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
5. Serve pork over sauce topped with cilantro and pumpkin seeds.
6. Sauce can be made 1 day ahead. Cover and chill.

soy sauce, orange juice, maple syrup, sesame oil, pork tenderloin, kosher salt, grapeseed, grapeseed, shallot, garlic, lime zest, unsweetened coconut milk, nectar, lime juice, cilantro

Taken from www.epicurious.com/recipes/food/views/green-curry-pork-tenderloin (may not work)