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Thai Peanut Pork Tenderloin

Thai food rocks the hubs world. I kid you not, the hubs could eat it every single day, for any meal, and be quite a happy camper. I am not nearly the fan that he is. I remember struggling through menus trying to find something that appealed to my pallet as he took me to various Thai dives when we were dating. Luckily, the company made it all worth it! That and there was always something I could find to enjoy. The real problem for me was the over abundance of peanuts. Peanuts and pork. Two seemingly totally different flavors that blend flawlessly in this recipe, and many another Thai dish. Here the tenderloin is taken to the next scrumptious level with the help of some peanut sauce. Go to your local grocery store right now, and I promise you its ethnic section (even the smallest) has Thai peanut sauce, probably even a Thai AND American made version. The stuff just seems to get more and more popular as time goes by. This key ingredient doesn’t disappoint even in our quick, from scratch batch.

 Thai Peanut Pork Tenderloin

Thai. Peanut. Pork. Tenderloin. Let’s let that sink in for a moment. And let’s take another look at these pictures. Not the best staged photos, but still mouth-watering. Drool-worthy really.

(Go ahead, lick the screen. Nobody’s watching)

Thai Peanut Pork Tenderloin

Thai Peanut Pork Tenderloin 2

recipe adapted from Let’s Dish

1 (1.5 lb) pork tenderloin
salt and pepper, to taste
1/4 cup orange marmalade
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 cup soy sauce
2 tbsp rice wine vinegar
3 tbsp creamy peanut butter
1 tbsp lime, or lemon, juice
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 tbsp vegetable oil
1 tbsp chopped fresh cilantro (optional)

Directions

1. In a small bowl combine marmalade, garlic, coriander, cumin, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper. Whisk the ingredients together until evenly incorporated.
2. Season the pork tenderloin with salt and pepper and place it in gallon sized zip-locking plastic bag. Carefully, add in the marinade, and then gently squeeze the excess air out of the bag before sealing it shut.
3. Refrigerate and let the meat  marinade for at least 30 minutes, or for as long as 8 hours.
4. Heat the vegetable oil in a large oven-proof skillet (like cast iron or even a dutch oven) over medium-high heat, until the oil is shimmering.
5. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 8-10 minutes total. Place the entire skillet into the preheated oven, and cook at 425 degrees for about 20 minutes, or until a meat thermometer registers 160 degrees. Remove the meat from the oven and let it rest for about 10 minutes before slicing.
6. While the pork is in the oven cooking, pour the marinade out of the plastic bag and into a small saucepan. Add in 1/4 to 1/2 cup of water.
7. Bring the mixture to a boil and simmer until slightly thickened, about 5 minutes.
8. Slice the tenderloin and pour the sauce over top. Sprinkle with chopped cilantro for garnish, if desired.

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About 4 Sons 'R' Us

Hi! I’m Meaghan. Welcome to my virtual kitchen & craft corner. Pull up a chair, stay awhile and follow along with us and our 4 sons. Can I get you a glass of wine? Some coffee? Pretzels or cheese sticks? While I can’t actually give you these thing online, I can show you how to make them… on a budget!

17 responses »

  1. I live in Central Pennsylvania so there is no chance of getting good Thai food unless I drive 3 hours east to NYC or 3 hours south to Philadelphia or Baltimore. Thanks for the great post.

    Reply
  2. This sounds really good!

    Reply
  3. Oooh, I do hope you’ll swing by to Food on Friday to bring this to Thai Food party! Cheers from Carole from Carole’s Chatter

    Reply
  4. I love peanut sauce or anything close to it. Though I don’t eat pork, I bet this tastes really good. Thanks for bringing here at FF and have fun. 😉

    Reply
  5. I love peanut sauce with pork and I am sure this dish is amazing! Pork tenderloin is a great cut and I never thought to combine them. Yum!

    Reply
  6. Gorgeous, love all the flavors going on in that pork tenderloin.

    Reply
  7. I’m a huge fan of Thai food. This looks absolutely delicious 🙂

    Reply
  8. Great flavor combinations!! I’m getting into eating more ethnic foods, and Thai is on the list… yum!

    Reply
  9. Pingback: Fiesta Friday #59 | The Novice Gardener

  10. I wish I would have had this when me kids were around – they love peanut anything! 🙂

    Reply
  11. I love thai peanut sauce, never had it with pork but I love that idea! Gonna have to try this one

    Reply
  12. Pork, soy sauce and peanut butter – sounds unusual to me! Never thought to add butter to pork. 🙂 But the dish looks very tasty, Meaghan!
    Thanks for sharing at FF party.
    Cheers
    Mila

    Reply
  13. Your Pork Tenderloin sounds wonderful! Happy St. Patrick’s Day and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

    Reply
  14. Anything with peanut butter is lovely and even better with pork! This looks like a truly delicious combo! 🙂

    Reply

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