Nov 6, 2009 2:00 am US/Central
Polynesian Pork Tenderloin with Orange-Curry Sauce
(WCCO)
1 cup teriyaki marinade
2 pork tenderloins, about ¾-1 pound each, trimmed of excess fat and silverskin
1 TBSP canola oil
1 TBSP minced fresh ginger
½ bunch scallions, minced, white and light green parts only
1 TBSP minced fresh garlic
1 cup fresh orange juice
1 cup chicken broth
½ cup bottled roasted red bell peppers, chopped
½ TBSP Thai red curry paste, more to taste
¼ cup Chive & Onion flavored cream cheese
kosher salt and freshly ground pepper to taste
cooked Jasmine rice, tossed with toasted coconut, chopped pineapple and scallions if desired
Pour marinade into a large ziptop bag; add pork and marinate in the refrigerator for at least 1 hour and up to 4 hours.
Heat canola oil in a medium saucepan over medium high heat. Add ginger, scallions and garlic and saute for 2 minutes. Add orange juice, broth, peppers and curry paste; bring to a boil and boil until reduced by half, about 12 minutes. Place reduced juice mixture in a blender or food processor and puree. Return mixture to saucepan and whisk in cream cheese. Season to taste with salt and pepper. Keep warm over low heat.
Preheat grill or grill pan to medium high heat.
Remove pork from marinade. Season lightly with salt and pepper. Grill over direct heat until internal temperature reaches 148-150 F, about 13-15 minutes. Remove to a cutting board and let rest 5 minutes. Slice into ¼ inch slices. Serve pork slices on a bed of rice. Spoon sauce atop. Serves 4-6.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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