Indonesian Pork Tenderloin

Indonesian Pork Tenderloin


  • 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.

2 Responses to Indonesian Pork Tenderloin

  1. brian says:

    this dish was great! served it with a salad and some tom kha soup i made. keep sharing sally…but not too fast. there’s about 8 new items on here i want to whip up 🙂
    thanx a bunch!

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