Pork tenderloin is pan-seared, then finished off in the oven and glazed with a flavorful Thai peanut sauce.
Why You’ll Love This Recipe
This Thai Peanut Pork Tenderloin is marinated and roasted in the oven, then topped off with a slightly sweet, slightly spicy sauce with hints of peanut, orange and lime.
It’s one of my family’s favorite ways to eat pork tenderloin, and that’s really saying something, because we eat a lot of pork tenderloin around here!
My hubby cannot stop raving about the marinade/sauce. Even though we just had this last night, he is using the same recipe tonight at work on grilled chicken skewers. Definitely a keeper!
Erika
I always keep a pork tenderloin or two in my freezer. It’s my favorite cut of pork–maybe even my favorite cut of meat, because there are so many ways to prepare it.
I know it’s tempting, but don’t skip the step of searing your meat. It adds so much flavor! And let your pork rest for about 10 minutes before slicing into it to seal in all those juices.
This dish is great served with rice and a side of grilled veggies–which also go well with the delicious sauce.
Had neighbors in for dinner tonight, we ordered Thai, but I had a pork tenderloin in the fridge that I wanted to use as well. Came upon this and thought it looked good. Huge hit, thanks very much it was delicious!
Kim
Ingredients
- Pork tenderloin
- Spices: salt and pepper, coriander, cumin, red pepper flakes
- Orange marmalade
- Produce: garlic, fresh cilantro
- Soy sauce
- Rice wine vinegar
- Creamy peanut butter
- Lime juice
- Orange juice
- Vegetable oil
Thai Peanut Pork Tenderloin
Ingredients
- 1 1.5 pound pork tenderloin
- Salt and pepper to taste
- 1/4 cup orange marmalade
- 2 cloves garlic minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons creamy peanut butter
- 1 tablespoon lime juice
- 1/4 cup orange juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh cilantro optional
Instructions
- Combine marmalade, garlic, coriander, cumin, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk until smooth.
- Season the pork tenderloin with salt and pepper and place it in gallon sized resealable plastic bag. Add the marinade. Squeeze the air out of the bag and seal.
- Refrigerate and let marinade for at least 30 minutes, or up to 8 hours.
- Preheat oven to 425 degrees. Heat the vegetable oil in large oven-proof skillet (like cast iron) over medium-high heat until shimmering.
- Add the pork tenderloin, and sear on all sides, until it’s nicely brown, 8-10 minutes total. Place the entire skillet into the preheated oven, and cook for about 20 minutes, or until a meat thermometer registers 160 degrees. Let stand 10 minutes before slicing.
- While the pork is cooking, pour the marinade into a small saucepan with 1/4 to 1/2 cup of water.
- Bring to a boil and simmer until slightly thickened, about 5 minutes.
- Slice the tenderloin and pour the sauce over top. Sprinkle with chopped cilantro for garnish.
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Nutrition
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Who Dished It Up First: Adapted from Tide and Thyme.
22 comments
Larissa Thomson
This was ABSOLUTELY delicious!! I will definitely be putting this into my regular rotation. I only marinated it for 30 minutes so am looking forward to trying marinating it overnight next time!
tim coryell
Hi, This sounds great. Question, so you use the left over marinade that the raw pork was bagged in when you say “pour the marinade into a small saucepan” ?
Tovah
I would say yes. If you bring it to a boil, it will kill any bacteria from the raw pork.
Christy Beardsley
This recipe was so delicious!!! I didn’t have all of the exact ingredients for the sauce so I improvised a little and it still came out great. The searing of the tenderloin is key I think. The meat was so flavorful!
I am going to make a batch of just the sauce to have on hand to use with other meat – maybe chicken. Fabulous dish!
Desert Fairy Gal
For those wanting something other than Orange Marmalade you might consider Apricot preserves.
Making this recipe as written tomorrow eve.
Vickie
Wondering if you can use pineapple juice instead or orange juice. This would give you a great orange-pineapple flavor
Danelle
I don’t see why not.
Raymond
I liked this a lot, though I found the marinated pork charred too much when I seared it. Maybe the heat was a bit too high or the oil too little. Or perhaps I left too much marinade on the meat before searing? Otherwise, very good indeed. Will certainly do it again.
Tanya
Hi. This looks delicious. Do you cover the dutch oven when in oven?
Danelle
I usually use a cast iron skillet, and I do not cover it when in the oven.
Nat
We loved this recipe! The sauce is fantastic. I want to put on grill for a larger group of guests. I see a few of you did this. How do I adapt the recipe for grilling?
Thanks
Danelle
Thank you! I’ve never done it on the grill, but I would just google how to grill pork tenderloin. And use a meat thermometer to make sure it was the correct internal temperature. I think you could skip the step of searing it in the pan, since the grill will take care of that.
Lyne
This is a fantastic recipe!! It’s now in the regular rotation at our house, served with baby bok choy, and basmati rice. And BTW, our siamese cat also adores it ;-}
Danelle
So nice to hear! 🙂 Thank you!
Kim
Had wonderful neighbors in for dinner tonight, we ordered Thai, but I had a pork tenderloin in the fridge that I wanted to use as well. So… why not look for a Thai pork tenderloin recipe I thought. Came upon this and thought it looked good. Huge hit, thanks very much it was delicious!
I read that Lyne serves hers with baby bok Choy .that I just happen to have in the fridge presently. I’ve never made it as a side before, does anyone have a good recipe for baby bok Choy as a side ?
Morgan
Is there anything that could replace orange juice? I know that’s odd, but we don’t drink it! This recipe looks amazing, I’m really wanting to try it!
Danelle
Hmmm….that’s a tough one. I’d say since there are so many other flavors and spices in the marinade, you could just replace it with water and still have great flavor. Maybe ad a bit of orange zest if you don’t want to use juice?
erika
My hubby cannot stop raving about the marinade/sauce. Even though we just had this last night, he is using the same recipe tonight at work on grilled chicken skewers. Definitely a keeper!
JP
Put this on the grill last night, it was delicious!
JP
Have you ever done this on the grill? I might try it this weekend.. sounds delicious!
Catherine
One of my favorites!! This looks wonderful. Blessings, Catherine
Matt Robinson
This looks amazing, love the flavors!!!