Ingredients

FOR SAUCE:
3 Cups Orange Juice
1 Carrot, chopped
2 Tbsp. Chopped fresh cilantro
2 Tbsp. Grated peeled fresh ginger
1 Jalapeno Chili, seeded and minced
2 Large garlice colves, sliced
1 Tbsp. Ground cumin
1 Tbsp. Thai red curry base (if you cant find this - use Thai chile paste and add 1/2-1 Tsp. curry spice)

FOR PORK:
1/2 Cup Molasses
1/2 soy sauce
1/4 Cup Thai Red curry base
1 Tbsp. Grated peeled fresh ginger
1.5 lbs. Pork Tenderloin, trimmed
1 Tbsp. Vegetable Oil
6 Tbsp. Chilled butter, cut into pieces

Method

To Make the Sauce:
1) Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeno, ground cumin and Thai red curry base in heavy medium saucepan over medium high heat.
2) Boil mixture until the carrots are very tender and liquid is reduced by 1/2, sitrring occasionally, about 12 minutes.
3) Puree sauce in blendor until smooth.
4) Strain sauce if you prefer and return to same saucepan. (Can be prepared 1 day ahead if refrigerated)
To Make the Pork:
1) Stir Molasses, soy sauce, curry base, and ginger in large glass baking dish.
2) Add pork tenderloin and turn to coat. Cover and refrigerate at least one hour, and up to four hours.
3) Preheat oven to 350 degrees.
4) Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and sear sides until golden brown - about 3 minutes a side.
5) Transfer skillet to the oven and cook pork until thermometer instereted into the tickest part registers 160 degrees, about 25 minutes.
6) Transfer pork to a platter, tent with foil to keep warm.
Final Touches:
1) Bring Sauce to a simmer. Remove from heat. Gradually add 6 Tbsp. butter, whisking until melted. Season with salt and pepper.
2) Cut pork into 1-inch thick slices and serve with sauce.
3) Serves 4.
4) Serve to greedy children