- Indonesian Pork Tenderloin
- Serves 4
- 1/4 cup apricot preserves
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon ground coriander
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons creamy peanut butter
- 1 lime, juiced
- 1/4 cup orange juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 pork tenderloin (about 1 pound)
- 1 tablespoon fresh cilantro, chopped - garnish
In a bowl combine all ingredients except pork and cilantro and mix well. Place marinade in gallon sized Ziploc bag and add pork. Place bag in a bowl and place in the refrigerator for at least 30 minutes or 8 – 24 hours.
Preheat grill or oven to 425. Place tenderloin on the grill and cook for 7 minutes on each side or heat 2 tablespoons olive oil in large oven-proof skillet (cast iron is good) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it’s nicely browned 5-7 minutes. Place the skillet in oven, and cook until a meat thermometer registers 160 degrees – about 20-25 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. Over medium high heat, bring marinade to boil and cook for 3 minutes. If it seems too thick, add some water, or if it is too runny, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water and slowly pour it in the marinade until it is the desired consistency.
Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.