Indonesian Pork Tenderloin
I was looking for a recipe for a pork tenderloin that used ingredients I had on hand. I found this recipe on Tide and Thyme that looked perfect and so delicious. I let it marinate for several hours before searing it then baking it in the oven. Because the marinade has sugar in it, the meat has a tendency to burn. While the pork baked in the oven, I turned it often so all sides are evenly browned without being burnt. The pork turned out juicy and tender and so delicious. I boiled the marinade and drizzled it over the pork – it was fabulous! It was so flavorful and delicious. It paired nicely with the Indonesian Cucumber Salad that I served it with.
How to Make an Indonesian Pork Tenderloin
Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper, and freshly cracked black pepper in a bowl; whisk until well combined – make sure to break up the peanut butter. Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in a large Ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish the bag and distribute marinade evenly. Place into the refrigerator and let marinate for at least a few hours up to 8 hours.
Preheat oven to 425 degrees. Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium-high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.
While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium-high heat, stirring often. Boil for 2 minutes, then turn off the heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!
Equipment
Ingredients
- 1 lb pork tenderloin silverskin removed
- ¼ cup apricot preserves
- 2 cloves garlic minced
- ½ tsp coriander
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 2 tbsp peanut butter
- 1 lime juiced
- ¼ cup orange juice
- ½ tsp crushed red pepper flakes
- Freshly cracked pepper to taste
- 1 tsp vegetable oil
- 1 tbsp fresh cilantro chopped
Instructions
- Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper, and freshly cracked black pepper in a bowl; whisk until well combined - make sure to break up the peanut butter. Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in a large Ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish the bag and distribute marinade evenly. Place into the refrigerator and let marinate for at least a few hours up to 8 hours.
- Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium-high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.
- While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium-high heat, stirring often. Boil for 2 minutes, then turn off the heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!
Getting fancy up in here!
Oh wow, that looks amazing Pam. Can’t say I have had this flavor combination before but I’m intrigued! Will be putting this on my to-make list. Great post!
This looks delicious! I never thought to add in some peanut butter, but peanut butter + anything works for me!
Looks wonderful! I sometimes spread some preserves on the tenderloin before roasting it. It gives such nice flavor. I will try this recipe!
XO Kris
I love all of the flavors in this! And that peanut butter – I’m so intrigued!
I’ve never eaten anything with the word Indonesian in the recipe, but after seeing this I may have to change that – looks and sounds very good.
I haven’t made a pork tenderloin in a long time. This sound delicious!
Looks amazing!!!! Everything about this recipe is calling to me.
Any kind of marinated pork tenderloin is the best part of dinner! If feeds the crowd that I have and it is always satisfying!
Love all these flavors, I never grow tired of them!
That marinade sounds so tasty! I don’t think I’ve ever had anything explicitly indonesian before but with peanut butter in it, I need to try this!
Fruit based marinades on pork are delicious! But I’d never have thought of adding the peanut butter.
Such a scrumptious, delicious looking loin! This would be perfect for dinner parties!
This looks amazing. I love all the ingredients in this recipe.
I love pork tenderloin. It was a staple of my childhood. Back then I didn’t appreciate global variations. Now I love food from around the world, including Rijsttafel.
Thanks for sharing. I must try this.
-GK
i LOVE pork with apricot preserves–i make it like this all the time. the peanut butter here is a new twist! very interesting and definitely worth a try!
Pinned that so fast! Can’t wait to try this on the grill!!!!
This was awesome, and even better the next day.
I know this post has been out there awhile, but I just want to say – THIS IS SO GOOD! We normally cook 2 1-lb. tenderloins so we doubled the marinade/sauce so we’d have plenty. Also, this is the first time I’ve taken the time to remove most of the silverskin and it totally made a difference in the taste and the way the tenderloins cooked – it was well worth the extra few minutes.