I like the color. And, I like the flavor and the crunch of the pepitas. I like the recipe and I have made it simple and fast. This version of Thai Green Chili Sauce is mild but still has that slightly peppery flavor, and the best part is the sweet and sour from the lime and the honey.
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All-Seasons, Different, For Foodies, Saucy, Week Night Dinner
Degree of Difficulty
1wholepork tenderlointrimmed of fat and silver skin
Gather all ingredients before starting the recipe.
Combine all marinade ingredients in a large plastic resealable bag. Add trimmed pork tenderloin, squeeze out air and seal bag. Massage tenderloin with your hands to make sure that all surfaces are covered. Refrigerate for an hour, or up to 4 hours. Remove from the refrigerator and hour before grilling, or just set aside for an hour to marinate.
Pre heat oven to 400°
Remove tenderloin from marinade, pat dry, discard marinade.
Heat oven proof skillet on medium high heat for 2-3 minutes.
Add tenderloin and sear each side for about 2-3 minutes.
Place skillet in pre heated oven and roast for 10-12 minutes.
Remove tenderloin and allow to rest for 5-10 minutes before slicing.
While tenderloin is resting, gently reheat the sauce until it is just warm.
Drizzle sauce over the bottom of a serving platter, place sliced pork tenderloin on top of the sauce and garnish with chopped pistachios or pepitas and cilantro leaves.