Diva Tasting: Thai Pork Tenderloin…

Thai Pork Tenderloin


¼ Cup Orange Juice

2 Tablespoons Rice Vinegar

2 Tablespoons Soy Sauce

½ Teaspoon Red Pepper Flakes

½ Cup Chopped Fresh Cilantro

2 Cloves Garlic, Minced

3 Tablespoons Brown Sugar

3 Tablespoons Peanut Butter

2 Teaspoons Minced Fresh Ginger Root

2 (1 Pound) Pork Tenderloins

1 Cup Chicken Stock


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

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

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

Step 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).

Step 5 While the pork cooks, combine the reserve marinade and chicken stock and corn starch 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. Serve with Rice and beverage. Serves 6

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