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Preheat the oven to 350°F. Rub tenderloin with 1 1/2 teaspoons of the curry paste. Heat oil in an ovenproof skillet over high heat. Add pork and brown on all sides, about 4 minutes. Transfer skillet to oven and bake until thermometer inserted into pork registers 155° F, about 15 minutes. Remove from oven and let pork rest 5 minutes.
Meanwhile, in a medium saucepan blend remaining curry paste and about half of the coconut milk and mix until smooth. Add remaining coconut milk and vegetable broth. Simmer about 5 minutes until slightly thickened. Stir in basil. Prepare haricots verts according to package directions. Pour warm sauce over thin slices of pork and a serving of beans on each plate.