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Indonesian Pork Tenderloin

If you’re scrambling for an easy but fabulous dinner on a weeknight, Indonesian Pork Tenderloin will take pantry-ready ingredients and transform a tenderloin into a sweet and spicy masterpiece. I love the flavor that the peanut butter and soy sauce lend, as well as the little kick of heat from the crushed red pepper.
The original recipe called for mango chutney, which I didn’t have, so I just used some peach-hot pepper jelly that I’d gotten from TS Smith & Sons last year – and it turned out beautifully. But, orange marmalade or apricot preserves would be good too; just something that’s sweet, with a little bit of chunkiness to it.
Servings: 4
Author: Tide & Thyme

Ingredients

  • 1 pork tenderloin about 1 pound
  • ¼ cup apricot preserves
  • 2 cloves garlic minced
  • ½ teaspoon ground coriander
  • ¼ cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon creamy peanut butter
  • 1 lime juiced
  • ¼ cup orange juice
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh cilantro chopped
  • mango chutney, peach-hot pepper jam, orange marmalade, or apricot preserves to serve

Instructions

Marinate the pork:

  • Combine the preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter.
  • Place the pork tenderloin in a gallon-sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish the bag and distribute the marinade evenly.
  • Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours.

Cook the pork:

  • Preheat the oven to 425.
  • Heat the vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
  • Remove the pork from the ziplock bag and pour the remaining marinade into a small saucepan.
  • Path the pork tenderloin dry with paper towels.
  • Add the pork tenderloin to the cast-iron skillet, and sear on all sides, until it’s nicely browned – about 7 minutes or so.
  • Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 160 degrees – about 15 minutes.
  • Remove from the oven and let sit for 10 minutes before slicing.

Prepare the sauce and serve:

  • While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash of orange juice or water.
  • Bring to a boil over medium-high heat, stirring constantly.
  • Boil for 1 minute, then turn off the heat.
  • Pour the sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.
  • Serve with mango chutney or hot pepper jam.