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Indonesian Pork Tenderloin

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.

Indonesian Pork Tenderloin

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!

Indonesian Pork Tenderloin

 

Indonesian Pork Tenderloin

Indonesian Pork Tenderloin

Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Main
Cuisine: Indonesian
Servings: 4

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!
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22 Comments

  1. 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

  2. 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.

  3. 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!

  4. 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

  5. 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!

  6. 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.