Pork Tenderloin With Curry Butter

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Pork Tenderloin With Curry Butter

Pork tenderloin with curry butter is a Blue Heaven, Key West restaurant copycat dish that you can make at home. The pork has a quick sear and a short roast, while the curry butter is a French-style emulsified sauce with curry paste, cream, Worcestershire, and turmeric.

Prep Time15

Cook Time18

Resting Time5

Total Time38

Course: Main Course

Cuisine: American

Keyword: curry, oven roasted, pork, pork tenderloin, sauce, under 60 minutes

Servings:

Calories: 461kcal

Author: Ali Mairet

Equipment

instant-read meat thermometer
small saucepan (1½-2 quarts)
12-inch, oven-proof skillet
wire whisk

Ingredients

Curry Butter Sauce

2 tablespoons dry white wine or dry vermouth
2 teaspoons fresh lemon juice
¾ teaspoon Worcestershire sauce
1¼ teaspoon mild curry paste preferably Patak's brand
1 pinch turmeric
1 cup heavy whipping cream
8 tablespoons unsalted butter, cold cut into 1-inch pieces

For The Pork

2 pork tenderloins about 2 pounds
1 teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
1 tablespoon canola or grapeseed oil

Instructions

Before starting, have all ingredients measured and ready.
Preheat the oven to 400℉.

Make The Curry Butter

In a small saucepan over medium-high heat, reduce the white wine, lemon juice, Worcestershire sauce, curry paste, turmeric, and heavy whipping cream by half volume. About 10 minutes.
Remove from the heat, add all of the cold butter, and whisk vigorously until melted. Move the saucepan towards the back of the stove to stay warm while you prepare the pork.

Cook The Pork Tenderloins

Heat the oil in a 12-inch oven-proof skillet over high heat until the oil begins to shimmer, about 5 minutes. Season the pork tenderloins with kosher salt and pepper.
Sear the pork tenderloins in the skillet on all 3 sides until brown, about 9-12 minutes total.
Transfer the skillet to the oven and roast the pork to an internal temperature of 140℉ in the thickest part of the tenderloin, about 8-10 minutes. Remove from the oven. Move the pork tenderloins to a cutting board to rest for 5-10 minutes.
Slice the pork into medallions and serve on warm plates, topped with the curry butter sauce.

Video

Notes

Turmeric is used to add yellow color to the sauce; only use a pinch to prevent a strong additional flavoring.

If you like your pork tenderloin well-done, cook until the internal temperature is 150℉.

Make Ahead Instructions:

Finish the sauce up to 2 hours before serving. Hold it covered on the back of the stove or over a pan of warm water. Do not let it boil and stir every 30 minutes.

For the pork: I prefer pork tenderloins served within an hour after cooking them because they can overcook so easily when reheated. However, you can sear the pork earlier in the day, refrigerate it, then finish in the oven just before serving.

Storage And Reheating Instructions:

Pork: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in the microwave in 20-second increments, covered, until warmed. For the oven, wrap in foil or use an oven-safe dish, covered, and reheat in a 350℉ oven for 10-15 minutes.

Curry Butter Sauce: It's best made the day of and held warm. The sauce does not reheat well.

If you have leftover sauce, store it covered in the refrigerator for up to one week. Use it as a finishing compound butter over grilled steaks, chicken, and roasted vegetables. Just place a tablespoon over your protein or vegetable right after it's cooked. The curry butter won't re-emulsify, but the flavor is still excellent.

Nutrition