Bon Appétit | April 1996
Goodfellow’s, Minneapolis MN
Ingredients:
For sauce
3 cups orange juice
1 carrot, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons grated peeled fresh ginger
2 large garlic cloves, sliced
1 jalapeño chili, seeded, minced
1 tablespoon ground cumin
1 tablespoon Thai red curry base
For pork
1/2 cup molasses
1/2 cup reduced-sodium soy sauce
1/4 cup Thai red curry base
1 tablespoon grated peeled fresh ginger
1 1/2 pounds pork tenderloin, trimmed
1 cup coconut milk
1 tablespoon vegetable oil
Make sauce:
Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make pork:
Stir molasses, soy sauce, curry base and ginger in large zip lock bag. Add pork tenderloin and turn to coat. Refrigerate at least 1 hour and up to 4 hours.
Preheat grill to 350°F. Remove pork from marinade; discard marinade. Heat grill and oil grates . Add pork and cook until slightly browned, cook until thermometer registers 160°F, about 20 minutes. Transfer pork to platter. Tent with foil to keep warm.
Bring sauce to simmer. Remove from heat. Gradually 1 cup coconut milk, whisking just until blended. Season to taste with salt and pepper.
Cut pork into 1-inch-thick slices. Serve with sauce.
I have changed the recipe so that it could be prepared on the grill, and I substituted coconut milk for the bitter that goes in the sauce. If you wish to use butter instead of the milk use 6 tablespoons butter.
