Do you sometimes pick up a recipe from a fun experience, prepare it once, and then fuggedaboudit? Not this Pork with Thai Green Curry Sauce, which we’ve made several times since Larry and I attended a class by prolific cookbook author and culinary camp creator, Hugh Carpenter. The class was held at Let’s Get Cookin’ school in Westlake Village, presenting “Thai Cooking Made Easy.” Definitely easy, thank-you Hugh! Keep this recipe, especially when you need an appetizer that delivers WOW.
On the spot, Larry bought a big bottle of Hugh’s magic ingredient, a thick “mushroom soy sauce.” The school has a killer shop with every kitchen tool you’ve ever coveted, plus racks of special ingredients which means we students can pick up some fairly exotic recipes AND things maybe not so available at our corner grocery.
And to those who say, “I don’t like curry,” heed Hugh’s definition: “Curry simply means a mix of spices and seasonings. Thai curry is completely different than Indian curry.”
One additional point. Cook the pork only ‘til that center is PINK. Eat Pink Pork. It won’t kill you after all. Just putting that out there.
Pork Tenderloin with Thai Green Curry Sauce by Hugh Carpenter
- 2 fresh pork tenderloin, silver-skin removed
- 1/4 cup mushroom soy sauce
Green Curry Sauce
- 4 cloves garlic, peeled
- 2 whole Serrano chilies
- 1-1/2 cups fresh basil leaves, packed (feel free to add mint and cilantro, too)
- 1 tsp. salt
- 4 whole cloves (optional), ground
- 12 black pepper corns (optional), ground
- 1 tsp cumin seeds (optional), ground
- 1 cup coconut milk
- 2 Tbsp. Thai fish sauce
- Lime zest and 1 Tbsp. fresh lime juice
Preheat CONVECTION oven to 400 degrees F. Rub the meat with the soy sauce, place onto a baking pan and roast for 20 minutes until the center is still pink, around 140 degrees F. on a meat thermometer. Then let it rest 5 minutes before slicing.
While pork is roasting, in a food processor, mince garlic and chilies. Add basil (mint and cilantro, if you desire) and mince. Add remaining ingredients and liquefy. Transfer to a saucepan. Bring to a boil just before slicing pork. Spoon the sauce on dinner plates, place meat slices onto the sauce in a fan shape, drizzle with a little more sauce and serve at once. Serves 6 dinner-sized portions or up to 20 appetizer bites.