Thai Quivering Tenderloins

Thai Quivering Tenderloins

71
adrienne duval 0

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

1 h 50 m servings 202 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  3. Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
  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).
  5. 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.

Reviews

71
  1. 85 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 t...

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...

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...

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 ...

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 t...

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...

This is the very best pork tenderloin recipe I have ever tried. We had guests for dinner and everyone raved! Definitely a keeper.

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!!

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...

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 ...