Instructions: 6/6/99 May want to reduce Red Curry base to tame the heat. Good but somewhat hot for fish. Pork version is excellent.

Sauce: Combine the orange juice, carrot, cilantro, ginger, garlic, jalapeno, cumin and curry base in a medium sauce pan over medium high heat. Boil until the carrot is very tender and the mixture is reduced by half, stirring occasionally - about 12 minutes. Puree the sauce in a blender. Strain the sauce, cover and refrigerate for up to 1 day.

Pork: Combine the molasses, soy sauce, curry base and ginger. Marinate the pork tenderloins in the molasses mixture in the refrigerator for at least 1 hour and up to 4 hours.

Preheat the oven to 350 degrees. Remove the pork from the marinade and discard the marinade. Heat the oil in a large oven proof skillet over medium high heat. Cook the pork until it is golden brown - about 3 minutes per side. Transfer the skillet to the oven and cook until the pork reaches an internal temperature of 160 degrees - about 25 minutes. Transfer the pork to a platter and tent with foil to keep it warm.

Bring the sauce to simmer and rtemove it from the heat. Gradually whisk the butter, just until melted. Season the sauce with salt and pepper. Cut the pork into 1 inch thick slices and serve with the sauce.

NOTES : The sauce is great with lightly smoked grilled salmon.

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