This Green Curry Pork Tenderloin is an easy, delicious dinner when you're pressed for time. The flavors are bold and the calories are low (less than 200 per serving), plus low in carbs and high in protein! We serve ours with low carb Cauliflower Rice or Steamed Jasmine Rice.
1 1-lb.pork tenderlointrimmed of silver skin, cut into 1” pieces
Curry Sauce
1tbs.extra-virgin olive oil
1small shallotdiced (about 2 tbs.)
2garlic clovesminced
Zest and juice of 1 lime
1tbs.agave syrup
14-oz.can unsweetened coconut milk
14-oz. jar Thai green curry paste
¼cupcilantro leaveschopped (plus more for garnish)
Instructions
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.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Green Curry, Green Curry Pork Tenderloin, pork tenderloin