This Thai-inspired dish is simple enough to cook for a weeknight, yet elegant enough to serve for a dinner party.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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).

  • 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.

Nutrition Facts

202 calories; protein 25.4g; carbohydrates 10.1g; fat 6.5g; cholesterol 65.5mg; sodium 437.9mg. Full Nutrition
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Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2013
Really enjoyed everything about this recipe. Only thing I did differently was thicken the sauce with a little bit of a cornstarch slurry. I'd recommend that you double the marinade because the sauce is so good you'll want more!----UPDATE 6.17.13------Here's another reason to make enough for leftovers. I always make extra marinade for extra sauce. I had some leftover pork from a dinner two days ago so I heated the leftover marinade shredded the leftover pork and added it to the marinade warming briefly. Use this as a filling for a flour tortilla burrito topping with shredded cabbage and carrots and fold up burrito style. My husband loved this!! Read More
(33)

Most helpful critical review

Rating: 2 stars
03/19/2009
Hmmm...everyone else that reviewed thought this was really good except for me and my family. None of us liked it very much with the main complaint being that you could taste the peanut butter too much. Perhaps the brand I used was too strong? Not sure but it basically tasted like spiced up peanut butter that was heated and poured over pork. Read More
(9)
118 Ratings
  • 5 star values: 83
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
06/17/2013
Really enjoyed everything about this recipe. Only thing I did differently was thicken the sauce with a little bit of a cornstarch slurry. I'd recommend that you double the marinade because the sauce is so good you'll want more!----UPDATE 6.17.13------Here's another reason to make enough for leftovers. I always make extra marinade for extra sauce. I had some leftover pork from a dinner two days ago so I heated the leftover marinade shredded the leftover pork and added it to the marinade warming briefly. Use this as a filling for a flour tortilla burrito topping with shredded cabbage and carrots and fold up burrito style. My husband loved this!! Read More
(33)
Rating: 5 stars
01/19/2011
Awesome! I used boneless skinless chicken breast and thigh meat (what I had on hand) and I also added sliced orange and red sweet peppers to add some color and crunch and then served everything over thin noodles YUM Read More
(26)
Rating: 5 stars
02/04/2010
FABULOUS! I've never written a review before but I search and research this recipe over and over. Don't forget to keep the marinade to simmer in pot and add as sauce when serving. The perfect balance of citrus cilantro garlic and ginger!!! Culinary worthy!! Read More
(15)
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Rating: 5 stars
03/16/2009
Very good! I used a chili-garlic sauce in place of the red pepper flakes (but still added some garlic too!) Paired it with cooconuct rice and a vegetarian green curry dish... mmm! The sauce over the sliced pork is divine! Read More
(9)
Rating: 5 stars
10/13/2011
OMG so good. The combination of the sauce ingredients is perfect and we could almost taste a hint of everything. I only marinated for about 2 hours but will do overnight next time - definitely will be making this again! I will also increase the sauce which I thickened just slightly with a little corn starch probably will double it. Served with steamed rice and green beans and the sauce is awesome on everything. Another keeper! Ended up making this again tonight (2 nights in a row) but with chicken - great either way! Read More
(9)
Rating: 2 stars
03/19/2009
Hmmm...everyone else that reviewed thought this was really good except for me and my family. None of us liked it very much with the main complaint being that you could taste the peanut butter too much. Perhaps the brand I used was too strong? Not sure but it basically tasted like spiced up peanut butter that was heated and poured over pork. Read More
(9)
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Rating: 5 stars
10/27/2011
Very very good. We only used one tenderloin but kept the same measurements for sauce. Very tasty and complex. Sauce is good over rice too. Thanks!! Read More
(8)
Rating: 1 stars
03/16/2009
This is the very best pork tenderloin recipe I have ever tried. We had guests for dinner and everyone raved! Definitely a keeper. Read More
(8)
Rating: 4 stars
11/18/2009
Very Good!!! I used this recipe on chicken breast and it turned out GREAT! I didn't have fresh ginger or cilantro so I added dried cilantro and ginger instead to taste. I served it with coconut rice which really rounded up the whole thing! I will make this again! Read More
(7)