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Indonesian Pork Tenderloin
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Indonesian Pork Tenderloin

Course Main
Cuisine Indonesian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Ovenproof Cast-Iron Skillet
  • Meat Thermometer
  • Small Saucepan

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 vegetable oil in a large ovenproof cast-iron skillet coated with olive oil 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 cast-iron skillet in the preheated oven and cook until a meat thermometer registers 150 degrees, about 15 minutes.  Side Note: The sugar in the marinade tends to burn. Turn the pork often so all sides are evenly browned without becoming 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!