Indonesian Pork Tenderloin
Servings 4
Equipment
- Large Ovenproof Skillet or Large Cast Iron Skillet
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
- Make the marinade by combining 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.
- Preheat oven to 425 degrees.
- Cook the tenderloin by heating the vegetable oil in a large ovenproof skillet or large cast Iron 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.
- If desired, while the pork is cooking in the oven, bring the marinade to a boil in a small saucepan over medium-high heat, stirring often. Boil for 3 minutes, then turn off the heat.
- Pour sauce over the sliced tenderloin or serve on the side, if desired. Sprinkle with chopped cilantro. Enjoy!