Green Coconut Curry Pork Tenderloin

This is from a reader of  Bon Appetit mag. with this quote: " On a recent visit to Denver, we stopped at Root Down. I ordered the Pork Tenderloin with Green Coconut Curry, and I haven't stopped thinking about the delicious cream sauce since."
(serves 4)

Tenderloin:
1/4 cup soy sauce or Ponzu Citrus Sauce*
2 T. fresh orange juice
1 T. pure maple syrup
1 T. toasted sesame oil
1 pork tenderloin - about 1&1/2 lbs.
Kosher salt
1 T. grapeseed or veg. oil

Sauce and assembly:
1 T. plus 1/2 cup grapeseed or veg. oil
1 med. shallot, chopped
1 garlic clove
1/4 cup prepared green curry paste
1 t. finely grated lime zest
1 14.5 oz. can unsweetened coconut milk
1 T. agave nectar
1 T. fresh lime juice
1/4 cup cilantro leaves, plus more for serving
2 T. water
Unsalted, roasted pumpkin seeds (pepitas), for serving

To make the tenderloin: Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once 4-12 hours. Remove tenderloin from marinade and pat dry with paper towels; discard marinade. Season lightly with salt. Preheat oven to 250. Heat oil in a large ovenproof skillet over med.-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 min. Transfer to oven and roast until an instant-read thermometer reads 130, 20-25 min. Transfer to a cutting board; let rest under a loose tent of foil for 10 min. before slicing.
To make the sauce and assemble: While meat is cooking, heat 1 T. oil in a large saucepan over med. Cook shallot and garlic, stirring often until softened, about 3 min. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 min. Add coconut milk, bring to a simmer, and cook until reduced by half., 20-25 min. Let curry mixture cool. Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and water; blend until very smooth. With motor running, add remaining 1/2 cup of oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over med. just until warmed through. Serve pork over sauce topped with cilantro and pepitas.

"A friend is one who can tell you the truth in love."

Love,

Machete Milletti