I had some pork tenderloin I wanted to cook up and was in the mood for Thai, so I whipped up a slightly sweeter marinade to layer up on complementary flavours for the pork, then searedit, roasted it to medium-rare, then served it with a green curry sauce. The result? A moist roast pork, delicately flavoured with the panoply of flavours Thai cooking has to offer.
Thai Green Curry Pork Tenderloin Recipe
*Ingredients for the Pork:
- 1½ lb pork tenderloin
- 1½ teaspoons [flaky sea salt (like Maldon or Fleur de sel
- Freshly ground freshly ground black pepper (to taste)
- 1 tablespoon avocado oil
Pork Marinade Ingredients:
- ¼ cup tamari soy sauce or [coconut aminos]
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon keto maple syrup
- 1 tablespoon toasted sesame oil
Green Curry Sauce Ingredients:
- 1 tablespoon avocado oil
- ½ cup yellow onion or shallot finely chopped
- sea salt, to taste
- 2 cloves garlic, finely chopped
- 1 teaspoon ginger, minced
- 3 tablespoons Thai green curry paste
- One 14-oz can full-fat coconut milk
- 1 teaspoon lime zest, finely grated
- 2 teaspoons Sukrin Gold or Lakanto Golden Sweetener
- 1 tablespoon lime juice
- 2 teaspoon coconut flour
For serving: - Fresh cilantro leaves chopped - Roasted pumpkin seeds
Sprinkle flaky sea salt all over the surface of the pork tenderloin. Allow to rest uncovered overnight.
Combine the soy sauce, lime juice, maple syrup and sesame oil in a large resealable plastic bag. Add prepared tenderloin. Close bag, pressing out the air. Flip a few times to coat the pork in the marinade. Put in the refrigerator allow it to marinate 2-8 hours (8 hours is best if you have the time). When ready to cook, remove tenderloin from marinade and discard marinade. Season with freshly ground pepper.
Preheat oven to 375F. Heat oil in a large ovenproof skillet over medium-high heat. Once hot, sear the tenderloin, turning as needed, until browned on all sides, about 5 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135 - 140F, around 12-18 minutes. Transfer pork to a cutting board and allow to rest 5 minutes before slicing.
While the pork is cooking, prepare the sauce. Heat avocado oil in a large saucepan over medium heat. Cook yellow onion or shallot and garlic, stirring regularly, until softened, about 3 minutes. Add the curry paste and cook, stirring constantly, until paste is slightly darkened and fragrant, about 2 minutes. Add the coconut milk, lime zest, golden sweetener and lime juice and stir to combine. Sprinkle coconut flour across the surface, whisking it in gradually a little at a time. Bring to a simmer and continue simmering until reduced and thickened.
To serve, slice pork in to 1/4-inch slices and arrange on a wide bowl of cauliflower rice. Spoon warm sauce overtop. Garnish with chopped cilantro and pumpkin seeds.
Did you make this keto Thai green curry pork tenderloin recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)