• 6servings
  • 35minutes
  • 202calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, D, E
MineralsCopper, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup orange juice

  2. 2 tablespoons soy sauce

  3. 1 teaspoon red pepper flakes

  4. 1/2 cup chopped fresh cilantro

  5. 2 cloves garlic, minced

  6. 3 tablespoons brown sugar

  7. 2 tablespoons peanut butter

  8. 2 teaspoons minced fresh ginger root

  9. 2 (1 pound) pork tenderloins

  10. 1/2 cup chicken stock

Instructions Jump to Ingredients ↑

  1. Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. Lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. Marinate in refrigerator at least 1 hour and up to 8 hours or overnight.

  2. Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

  3. Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.

  4. Cook until the pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  5. While the pork cooks, combine the reserve marinade and chicken stock in a saucepan. Bring to a boil. Allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. Cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced pork to serve.


Send feedback