Thai Quivering Tenderloins recipe

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Ingredients

¼ cup orange juice
2 tablespoons soy sauce
1 teaspoon red pepper flakes
½ cup chopped fresh cilantro
2 cloves garlic, minced
3 tablespoons brown sugar
2 tablespoons peanut butter
2 teaspoons minced fresh ginger root
2 (1 pound) pork tenderloins
½ cup chicken stock

Nutrition Info

202.3 calories
carbohydrate: 10.1 g
cholesterol: 65.5 mg
fat: 6.5 g
fiber: 0.7 g
protein: 25.4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 437.9 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. Lie the tenderloins in a glass baking dish, pour the orange juice mixture over the tenderloins. Marinate in refrigerator at least 1 hour and up to 8 hours or overnight.

  2. Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

  3. Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.

  4. Cook until the pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  5. While the pork cooks, combine the reserve marinade and chicken stock in a saucepan. Bring to a boil. Allow to boil 2 minutes, reduce heat to low and simmer 5 to 7 minutes. Cut the tenderloins into 1/4-inch slices, spoon the sauce over the sliced pork to serve.

Recipe Yield

6 servings

Recipe Note

This Thai-inspired dish is simple enough to cook for a weeknight, yet elegant enough to serve for a dinner party.

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