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Green Curry Pork Tenderloin

Rule #185: Making things easier means making things better.

I’ve had this recipe for YEARS, people, and I just can’t stop tweaking it to make it simpler for a busy weeknight. I think I’ve finally done it. I’ve made an easy, delicious, and HEALTHY Green Curry Pork Tenderloin! Move over, takeout and greasy to-go containers. The ultimate flavor-packed weeknight meal has arrived.

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Like I said, I’ve had this recipe for years. The original was from Bon Appétit Magazine circa 2013. It was delicious, but required grilling and extra ingredients that I thought could be thrown out in the name of cutting calories. This delicious Green Curry Pork Tenderloin comes in at under 200 calories a serving, 11g net carbs, and 23g of protein per serving (recipe makes about 4 servings).

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Marinade for Pork Tenderloin

First things first, people: we gotta marinate our pork tenderloin. To get some seriously delicious flavor into the pork, marinate it for at least 8 hours or, even better, overnight. You’ll need: 1/4 cup low-sodium soy sauce, juice from 1 biggo orange, 1 tbs. agave syrup, and 1 tbs. sesame oil.

marinade-for-pork-tenderloin

Instead of grilling a whole pork tenderloin, I opted to just cut mine into bite-sized pieces.

cut-pork-tenderloin

Now, mix together all of the marinade ingredients in the bottom of a shallow Pyrex (or fridge-friendly) dish. Toss in the pork tenderloin and turn to coat. Cover, refrigerate, and marinate for at least 8 hours and up to a day ahead.

marinate-pork

Green Curry Sauce

And now we move on to the star of the show: the Green Curry Sauce. Get ready people. It’s life-alteringly delicious (and secretly low in calories).

Drain the pork from the marinade (discard marinade). Heat 1 tbs. olive oil in a large Dutch oven or skillet over medium-high heat. Add in your pork tenderloin and brown on all sides (about 5 minutes total for all sides).

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Now, add in about 2 tbs. of diced shallot. Stir to combine and sauté for an additional minute.

add-shallot

Next, add in your garlic (2 cloves, minced), and sauté until fragrant (30 seconds).

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Now, reduce your heat to medium-low. Add in your lime zest.

lime-zest

Then your lime juice.

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Then your agave syrup. (We’re building serious flavors here, people!)

add-agave

Now add your can of (unsweetened) coconut milk.

add-coconut-milk

Then finally, we add our “work smarter not harder” product: Thai Green Curry Paste. Throw in the whole little jar!

green-curry-paste

Stir until combined and simmer for 10 minutes, until sauce has thickened. Then, add in 1/4 cup chopped cilantro leaves.

add-cilantro

We love to garnish ours with more cilantro and serve it with Cauliflower Rice. It pairs wonderfully with steamed jasmine rice as well! I hope you and your people enjoy this easy, delicious, light dinner for your next crazy weeknight meal!

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Green-Curry-Pork-Tenderloin-Pinterest

Green Curry Pork Tenderloin

Pork and Marinade
¼ cup low-sodium soy sauce
Juice from 1 large orange
1 tbs. agave syrup
1 tbs. sesame oil
1 1-lb. pork tenderloin, trimmed of silver skin, cut into 1” pieces

Curry Sauce
1 tbs. extra-virgin olive oil
1 small shallot, diced (about 2 tbs.)
2 garlic cloves, minced
Zest and juice of 1 lime
1 tbs. agave syrup
14-oz. can unsweetened coconut milk
1 (4-oz.) jar Thai green curry paste
¼ cup cilantro leaves, chopped (plus more for garnish)

Mix together soy sauce, orange juice, agave, and sesame oil in the bottom of a shallow glass dish. Add pork tenderloin and toss to coat. Cover, refrigerate, and marinate for at least 8 hours or up to 1 day.

Drain the pork from the marinade (discard marinade). Heat 1 tbs. olive oil in a large Dutch oven or skillet over medium-high heat. Add in your pork tenderloin and brown on all sides (about 5 minutes total for all sides). Add in the diced shallot and sauté for an additional minute. Add in the garlic, stir, and sauté until fragrant (about 30 seconds).

Reduce the heat to medium low, and add in the lime zest, lime juice, agave syrup, coconut milk, and Thai green curry paste.

Stir until combined and simmer for 10 minutes, until sauce has thickened. Then, add in 1/4 cup chopped cilantro leaves. Garnish with more cilantro leaves, if desired.

Serve with cauliflower rice or steamed jasmine rice.

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2 Comments

  1. Kelly W.
    August 25, 2020 / 8:15 am

    I made this last night, but swapped green curry for yellow curry because I am a wus, and it was absolutely amazing!! I am definitely doubling the recipe next time to make sure we have plenty of leftovers. Thank you for another awesome recipe!

    • Pineapple House Rules
      Author
      August 25, 2020 / 12:26 pm

      Yellow curry sounds absolutely wonderful! I’m so glad y’all liked it!

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