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