Pork Tenderloin Green Curry and Pepitas

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I’m about to start on my third portion of June busy time. Trip to France/Belgium (check!), Wedding in Saskatchewan (Check!) and  now for that last large event, kid number three’s high school graduation. It seems like just yesterday I was wondering if my kids would EVER grow up. When they are young there is so much to do,  you don’t really notice that they are growing. Other people tell you they are and that you should cherish those days because they are gone too quickly. I thought these people were nuts but now I know. So if you have young ones at home remember to cherish those rough days when everything seems to be happening at once and you are pulled in every direction. All too soon those days of being needed are gone and in their place are days of  texting, friends, and borrowing the car. My job is not over by a long stretch, but it has changed.  Being able to be home for my kids has meant the world to me and I hope someday they will appreciate having had me around.

Having a graduation in our family is one of those major life events that calls for a family get together. Even though we made the long road trip to Saskatchewan (and back) in three days, a portion of my family has followed us back home for the ceremony. Good thing I had a bit of time to do some grocery shopping in between trips. I even managed a trip to Costco. I have a huge pork loin sitting in the fridge and my intention is to follow a delicious looking recipe that I found and re-blogged through Google Reader (yes, I’ll miss you when you’re gone!) and then later in my May 2013 Bon Appetite magazine. My dad is really digging spicy food in his ‘senior’ years, the hotter the better. This one is for you, dad!

I found that the recipe made a lot of  marinade, more than enough for two pork tenderloins. I also added more orange juice than the recommended 1/4 cup. I started it about 9am and we ate around 8pm. I not sure this marinade really needs to go overnight, especially since you increase the surface area of the pork by butterflying it. I found a large bag of pepitas (pumpkin seeds) on our trip to Scarpone’s Italian Store. I’m glad I bought such a large bag because I doubled the recipe and we snacked on them all weekend off and on. When our family gets together, we always have bowls of nuts, etc. out for snacking, especially when we’re playing cards.

The green curry sauce gave me a bit of trouble though. I’ve made green curry before and have my own way of doing it but I decided to mostly follow this recipe, but also double it. Unfortunately not all green curry pastes are created equal. The one that I buy is in a tiny jar so by the time I had added 4 heaping tablespoons, the jar was almost empty. That should have clued me in, but then I added four bird’s eye chilies for ‘extra’ heat. Then I tasted it. Ouch! Quickly I fished the chilies out, divided the sauce in half and added another can of coconut milk. I also added some lime leaves and fish sauce because I feel it is more authentic than adding salt. I didn’t blend the cilantro into the sauce, but diced it really finely. I may use the blender next time so that my photos get that nice green colour of the sauce. In the end, I had a perfectly edible sauce with enough heat to make my dad sweat. Mission accomplished!

Pork Tenderloin, Green Curry and Pepitas

(slightly modified from Bewitching Kitchen and Bon Appetit, May 2013)

for pork marinade:
1/2 cup reduced-sodium soy sauce
1/4 cup + 2 tbsp fresh orange juice
2 tablespoons pure maple syrup
2 tablespoons toasted sesame oil
1 pork tenderloin, butterflied

for 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

for curry sauce:
3 tablespoons vegetable oil, divided
1 small shallot, chopped
2 heaping tablespoons green Thai curry paste
1 teaspoon finely grated lime zest
1 14-ounce can unsweetened coconut milk (I used light)
1/4 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon dark brown sugar

a handful of fresh, dried or frozen lime leaves

fish sauce, to taste