Indonesian Pork Tenderloin
Adapted recipe by tideandthyme
Original recipe by Kitchen Confidante
- 1 pork tenderloin (about 1 pound)
- 1/4 cup apricot preserves
- 2 cloves garlic, minced
- 1/2 tsp ground coriander
- 1/4 cup soy sauce
- 1 tbsp rice wine vinegar
- 2 Tbsp creamy peanut butter
- 1 lime, juiced
- 1/4 cup orange juice
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp ground black pepper
- 2 Tbsp vegetable oil
- 1 Tbsp fresh cilantro, chopped
Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloin in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours.
Preheat oven to 425. Heat the vegetable oil in large oven-proof skillet (I like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, 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 oven and let sit for 10 minutes before slicing.
While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash or orange juice or water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.