Roast Pork Tenderloin with Coconut Curry Sauce
A quick, easy, and delicious roasted pork tenderloin recipe
I love to make this simple roasted pork tenderloin recipe when I’m craving a roast, but don’t have a lot of time. With minimal prep work, you have a delicious, moist pork tenderloin with sauce in under 45 minutes. Elegant enough for a small dinner party, quick and easy enough for a weeknight dinner.
Diced, carrot, onion and celery are tossed with fragrant spices along with some fresh ginger and garlic. The Tenderloin is coated with the same spices, then roasted on top of the vegetables.
While the roasted tenderloin is resting, the vegetables and pan juices are puréed with coconut milk to create a thick, rich, fragrant sauce.
I’ve used a pork tenderloin, but you can make this recipe with a pork loin roast or chicken breasts as well.
For a true one pot meal, roast some sweet potato alongside the tenderloin. Their soft sweetness is perfectly balanced by the spicy, richness of the coconut curry sauce.
It’s also delicious served sliced over some rice with lots of the coconut curry sauce for the rice to soak up.
Equipment
- Roasting pan
- Blender
Ingredients
- 1 onion peeled and diced
- 1 carrot peeled and diced
- 1 celery rib diced
- 1 inch fresh ginger peeled and cut into julienne-style matchsticks
- 1-2 cloves garlic peeled and minced
- 1 -1½ pound pork tenderloin
- 3 tbs olive oil
- 1 tbsp curry powder
- ½ tsp turmeric
- ½ tsp ground cardamom
- 1 tsp ground cumin
- salt and pepper
- 1 cup coconut milk
Instructions
- Preheat oven to 350° FWarm the dry spices in a small pan over med-low heat until they release their fragrance, about 1-2 minutes. Transfer to a bowl and add the olive oil to form a paste. Set aside while you prepare the vegetables.
- Coat the pork tenderloin with ½ of the spice paste mixture, rubbing it all over thoroughly. Sprinkle the pork loin with salt and pepper.
- Toss the diced carrot, onion and celery in the remaining spice mixture and stir to coat. Add the fresh ginger and garlic, a pinch of salt and a few grinds of black pepper and give the mixture a good stir.
- Transfer the vegetable mixture to a roasting pan along with ¼ water. Place the pork tenderloin on top of the vegetables and drizzle with a little more olive oil.Roast the pork tenderloin for 20 minutes per pound or until it reaches an internal temperature of 145°F (62°C).
- Transfer the pork tenderloin to a warm plate and allow to rest for 10-15 minutes.
- To make the sauce or "gravy", transfer the vegetables along with any pan juices to a blender and purée until smooth. Add the coconut milk and blend to combine. Taste and adjust seasoning. If sauce is too thick add a little water or stock to thin.Transfer the sauce back to the roasting pan and reheat to a low simmer.Note: sauce can also be reheated in a saucepan or a microwave if you prefer.
- Slice the pork tenderloin and drizzle with some of the coconut curry sauce, Serve with extra sauce on the side.