Thai Quivering Tenderloins Recipe -
Thai Quivering Tenderloins Recipe
  • READY IN ABOUT 2 hrs

Thai Quivering Tenderloins

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr 50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2013

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 sauce is so good, you'll want more!----UPDATE 6.17.13------Here's another reason to make enough for leftovers. I always make extra marinade for extra sauce. I had some leftover pork from a dinner two days ago, so I heated the leftover marinade, shredded the leftover pork, and added it to the marinade, warming briefly. Use this as a filling for a flour tortilla burrito, topping with shredded cabbage and carrots, and fold up burrito style. My husband loved this!!

Most Helpful Critical Review
Mar 19, 2009

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 too much. Perhaps the brand I used was too strong? Not sure but it basically tasted like spiced up peanut butter that was heated and poured over pork.

Jan 19, 2011

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 over thin noodles YUM

Feb 04, 2010

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 balance of citrus, cilantro, garlic and ginger!!! Culinary worthy!!

Mar 16, 2009

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 over the sliced pork is divine!

Mar 16, 2009

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

Oct 27, 2011

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!!

Oct 13, 2011

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 will be making this again! I will also increase the sauce, which I thickened just slightly with a little corn starch, probably will double it. Served with steamed rice and green beans and the sauce is awesome on everything. Another keeper! Ended up making this again tonight (2 nights in a row) but with chicken - great either way!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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