Green Curry Pork Tenderloin
['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)']
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.
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.
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.
Sauce can be made 1 day ahead. Cover and chill.
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