THAI PEANUT PORK TENDERLOIN — Pork tenderloin is pan-seared, then finished off in the oven and glazed with a flavorful Thai peanut sauce.
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.
Here’s what you’ll need to make Thai Peanut Pork Tenderloin
- 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
- 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)
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 156 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 10mg Sodium: 688mg Carbohydrates: 13g Fiber: 1g Sugar: 9g Protein: 7g
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.
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! ~ Kim
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Tide and Thyme.