THAI STYLE PORK TENDERLOIN WITH SPICY PEANUT SAUCE
2 pork tenderloins (approx. 3/4 lb. each)
1/4 C. soy sauce
1/4 C. orange juice
3 T. sherry
2 T. rice wine vinegar (apple cider vinegar will do)
2 T. sugar
3 T. peanut butter
2 tsp. garlic (crushed or chopped)
1 tsp. ginger (fresh grated is best, peel brown skin and slice thin)
1/8 tsp. crushed red pepper (careful! a little goes a long way)
1/2 C. chicken stock (broth)
2 tsp. cornstarch (mix with 3 T. cold water)
Put all marinade ingredients together in a large sealable container.
Whisk together until peanut butter is only slightly lumpy. Place
tenderloins on top and seal. Turn container over to coat all sides
of tenderloin. This can be stored in your fridge for up to 2 days
When ready to cook - Preheat oven to 375Â°F. Lift tenderloins out
of marinade and place on a baking tray (cookie sheet with sides).
Reserve marinade. Allow for at least 1" between tenderloins. Cook
for 15 to 20 minutes. They are done when a meat thermometer
(inserted into the thickest part) reaches a temperature of 165Â°F.
Cover with foil until ready to slice.
Place reserved marinade into medium saucepan and bring to a
boil. While boiling, skim all foam that comes to top. After marinade
has boiled for 5 minutes, reduce heat and add other sauce
ingredients. The sauce will thicken with the addition of cornstarch
mixture so add it last, slowly, and stirring constantly. Bring to a boil
once more, stirring constantly. (When looking for a desired
consistency on the thickness of the sauce, we want to coat the
plate not glob it on.)
Strain the sauce through a mesh strainer to catch all chunky stuff
like garlic and ginger. Keep finished sauce warm until ready to
Slice meat on angle about 3/4 inch thick; you’ll end up with
medallions of tenderloin.