Thai Pork Tenderloin

Thai pork tenderloin

Thai pork tenderloin

The bold, coconut sweet and creamy, lime sour, and fishy, salty flavours of Thai food married to lean, tender pork fillet.

What’s not to like….?

Thai Pork Tenderloin


  • 1 large red onion, finely chopped.
  • 2 tbsp Thai green curry paste – see notes
  • 2 stalks fresh lemon grass, cut into 1/3 rds and bruised
  • about 5 or 6 kaffir lime leaves
  • 1 440ml can coconut milk
  • 1 pork tenderloin weighing somewhere in the 500-800g range
  • Thai red curry powder, used as a dry rub – see notes
  • about 2 tbsp Thai fish sauce – see notes
  • The juice of 1 lime
  • fresh Thai Basil
  • fresh coriander (cilantro)
  • coconut oil for frying


  • Wash the pork tenderloin and pat it dry with kitchen paper. Trim off any external excess fat. Season well all over with the Thai red curry powder. Place in the fridge to dry marinate for at least an hour, preferably a bit longer.
  • Meanwhile, prepare the sauce. Heat a little coconut oil over medium heat in a deep non-stick pan. Fry the onion until just beginning to soften. Add the green curry paste. Fry the onion and paste mixture for a further 3 or 4 minutes, adding a splash of hot water if it threatens to stick.
  • Add the coconut milk, lemon grass, and kaffir lime leaves to the pan. Return to a low simmer. Simmer for 10 minutes or so, then take off the heat and set aside until it’s time to cook the pork.
  • After the pork has dry marinated for a good while, take it out of the fridge, and allow it to return to room temperature. Heat a little coconut oil over medium high heat, and then fry the pork until it gets a nice brown colour all over. Once the pork is fried, place it into the pan containing your curry sauce.
  • Bring the pan containing the sauce and the pork up to a low simmer. Simmer for 10-15 minutes, then turn the pork over, and cook for a further 10-15 minutes. Check the pork to see if it is done. If it requires further cooking, return to the pan and cook as required.
  • Once the pork is cooked, remove it from the pan, and allow it to rest for 10 minutes or so. Finish off the sauce – add a good handful of the Thai Basil and coriander (cilantro) to the pan, along with the lime juice and fish sauce. Briefly bring the sauce back up to a low simmer, then remove from the heat.
  • Slice the pork into medallions about a 1/4 of an inch thick. Serve with a good drizzling of curry sauce, and plenty of sauce on the side.


  • To make the dish truly Paleo, get hold of fish sauce that contains fish, water, and salt. You’re probably best looking in an Asian store for genuine Thai fish sauce, although if you’re in Britain Tesco’s own fish sauce fits the bill. I currently use Thanh Ha Phu Quoc.
  • Similarly, your green curry paste shouldn’t come full of sugar and other associated nasties. I currently use Mae Ploy brand, which contains green chili, lemon grass, garlic, salt, galangal, shrimp paste (shrimp and salt), kafir lime peel, coriander seed, pepper, cumin, and turmeric.
  • The Thai red curry powder I used to dry-marinate the pork with is Santa Maria’s. Alternatively, you could use a spice blend of your own. Feel free to experiment.

Serving suggestion

We served the pork accompanied by grilled aubergine slices, and plain boiled cauliflower.


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