Asian Weekend Continues...Green Curry Pork with Cumin-Spiced Pepitas

Credit Bon Appetit magazine for this yummy honey, from Root Down, a restaurant in Denver. The pepitas (pumpkin seeds, just the insides, with the tougher outer white portion shelled, they're usually found in those racks on endcaps at stores with all the dried fuit and nuts in cellophane packages hanging on j-hooks) add a nice spicy-sweet crunchy touch. Mangia!

Pork and Marinade

1/2 cup reduced-sodium soy sauce

1/4 cup fresh orange juice

2 tablespoons pure maple syrup (I was out. I used molasses instead) 

2 tablespoons toasted sesame oil

2 pork tenderloins (about 2 1/4 pounds total)

Spiced Pepitas

Cumin-Spiced Pumpkin Seeds

1 tablespoon vegetable oil

3/4 cup shelled pumpkin seeds (pepitas)

1/2 teaspoon cumin seeds

1 tablespoon sugar

1 tablespoon fresh lime juice

Kosher salt

Curry Sauce and Assembly

3 tablespoons vegetable oil, divided

1 small shallot, chopped

1 garlic clove, chopped

1/4 cup green Thai curry paste

1 teaspoon finely grated lime zest

1 14-ounce can unsweetened coconut milk

1/4 cup fresh cilantro leaves

1 tablespoon fresh lime juice

1 tablespoon (packed) light brown sugar

Kosher salt, freshly ground pepper

Finished dish!

8 servings

Pork and Marinade  

Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.

Cumin-Spiced Pumpkin Seeds

Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.

Curry Sauce and Assembly

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute.

 

Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.

 

Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.

 

Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°, 15-20 minutes. Let rest 10 minutes.

 

Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.

 

DO AHEAD:Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.