Thai tenderloin sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Orange juice |
| 1 | Chopped carrot | |
| 2 | tablespoons | Chopped fresh cilantro |
| 2 | tablespoons | Grated fresh ginger |
| 2 | teaspoons | Minced garlic |
| 1 | Jalapeno; minced | |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Thai red curry base |
| 6 | tablespoons | Butter |
Directions
Combine first 8 sauce ingredients in a heavy saucepan. Bring to a boil and cook until carrot is tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree in blender until smooth. Return to saucepan and bring to a simmer. Whisk in butter. Season to taste with salt and pepper. Yield: 4 to 6 servings.
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