Ingredients

• 1/4 cup soy sauce
• 2 tablespoon fresh orange juice
• 1 tablespoon pure maple syrup
• 1 tablespoon toasted sesame oil
• 1 pork tenderloin (about 1 1/2 pounds)
• Kosher salt
• 1 tablespoon grapeseed or vegetable oil
• 1 tablespoon plus 1/2 cup grapeseed or vegetable oil
• 1 medium shallot, chopped
• 1 garlic clove
• 1/4 cup prepared green curry paste
• 1 teaspoon finely grated lime zest
• 1 (14.5-ounce) can unsweetened coconut milk
• 1 tablespoon agave nectar
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro leaves, plus more for serving
• Unsalted, roasted pumpkin seeds (pepitas; for serving)

Instructions

1. 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; discard marinade. Season lightly with salt.
2. Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
3. Sauce and assembly: While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool. Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through. Serve pork over sauce topped with cilantro and pumpkin seeds.
4. While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
5. Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
6. Serve pork over sauce topped with cilantro and pumpkin seeds.
7. Do Ahead Sauce can be made 1 day ahead. Cover and chill.
8. Sauce can be made 1 day ahead. Cover and chill.