Pork Tenderloin with Tangerine Curry Sauce
Elevate your dinner game with this tantalizing Pork Tenderloin with Tangerine Curry Sauce—a dish that masterfully combines tender, oven-roasted pork with a zesty and aromatic sauce. The sauce, made from freshly juiced tangerines, creamy coconut milk, and a perfect blend of honey and curry powder, strikes the ideal balance between sweet and savory. Enhanced with the warm, fragrant notes of garlic, ginger, and citrus zest, this recipe delivers an unforgettable burst of flavor. Served with a garnish of vibrant tangerine segments and fresh cilantro, this dish is as visually stunning as it is delicious. Perfect for entertaining or a sophisticated weeknight meal, pair it with steamed rice or roasted vegetables for a satisfying, well-rounded plate. A family-friendly dinner ready in just 40 minutes!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 4 whole Tangerines
- 2 tbsp Honey
- 1 cup Chicken broth
- 0.5 cup Coconut milk
- 1.5 tsp Curry powder
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and season all surfaces with salt and black pepper.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the pork on all sides until golden brown, about 2-3 minutes per side. Remove from heat, then transfer the skillet to the oven. Roast the pork for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).
While the pork is roasting, juice three tangerines into a bowl and zest one of them. Peel the fourth tangerine and set the segments aside for garnish.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the minced garlic and grated ginger for 1 minute, until fragrant.
Add the curry powder and stir for another 30 seconds to release its aroma. Pour in the chicken broth, coconut milk, tangerine juice, honey, and tangerine zest. Let it simmer for 5 minutes.
In a separate bowl, mix the cornstarch with water to create a slurry. Gradually add this to the sauce, stirring constantly until it thickens, about 1-2 minutes. Reduce the heat to low and simmer for another 2 minutes. Taste and adjust seasoning if needed.
Once the pork has finished cooking, remove it from the oven and let it rest for 5 minutes. Slice the pork into medallions.
Arrange the sliced pork on a serving plate and pour the tangerine curry sauce over it. Garnish with tangerine segments and chopped fresh cilantro, if desired.
Serve immediately with steamed rice or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 78.6 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3036 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
