Indonesian Pork Tenderloin

I was looking for a recipe for a pork tenderloin that used ingredients I had on hand. I found this recipe on Tide and Thyme that looked perfect and so delicious. I let it marinate for several hours before searing it then baking it in the oven. Because the marinade has sugar in it, the meat has a tendency to burn. While the pork baked in the oven, I turned it often so all sides are evenly browned without being burnt. The pork turned out juicy and tender and so delicious. I boiled the marinade and drizzled it over the pork – it was fabulous! It was so flavorful and delicious. It paired nicely with the Indonesian Cucumber Salad that I served it with.

Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined – make sure to break up the peanut butter.  Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.

Preheat oven to 425 degrees. Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.

While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!

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Indonesian Pork Tenderloin

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

1 lb pork tenderloin, silverskin removed
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp coriander
1/4 cup soy sauce
1 tbsp rice vinegar
2 tbsp peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
Freshly cracked pepper, to taste
1 tsp vegetable oil
1 tbsp fresh cilantro, chopped

Directions:

Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined - make sure to break up the peanut butter. Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.

Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.

While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tide and Thyme

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19 Responses to “Indonesian Pork Tenderloin”

  1. 1

    Blond Duck — May 7, 2013 @ 7:44 pm

    Getting fancy up in here!

    [Reply]

  2. 2

    Anne ~ Uni Homemaker — May 7, 2013 @ 8:03 pm

    Oh wow, that looks amazing Pam. Can’t say I have had this flavor combination before but I’m intrigued! Will be putting this on my to-make list. Great post!

    [Reply]

  3. 3

    Pamela @ Brooklyn Farm Girl — May 7, 2013 @ 8:15 pm

    This looks delicious! I never thought to add in some peanut butter, but peanut butter + anything works for me!

    [Reply]

  4. 4

    Kris — May 7, 2013 @ 8:56 pm

    Looks wonderful! I sometimes spread some preserves on the tenderloin before roasting it. It gives such nice flavor. I will try this recipe!
    XO Kris

    [Reply]

  5. 5

    Chung-Ah | Damn Delicious — May 7, 2013 @ 10:21 pm

    I love all of the flavors in this! And that peanut butter – I’m so intrigued!

    [Reply]

  6. 6

    Larry — May 8, 2013 @ 5:44 am

    I’ve never eaten anything with the word Indonesian in the recipe, but after seeing this I may have to change that – looks and sounds very good.

    [Reply]

  7. 7

    Andrea@WellnessNotes — May 8, 2013 @ 6:21 am

    I haven’t made a pork tenderloin in a long time. This sound delicious!

    [Reply]

  8. 8

    Carmen Rosa — May 8, 2013 @ 8:27 am

    Looks amazing!!!! Everything about this recipe is calling to me.

    [Reply]

  9. 9

    Nancy P.@thebittersideofsweet — May 8, 2013 @ 11:20 am

    Any kind of marinated pork tenderloin is the best part of dinner! If feeds the crowd that I have and it is always satisfying!

    [Reply]

  10. 10

    The Café Sucre Farine — May 8, 2013 @ 12:51 pm

    Love all these flavors, I never grow tired of them!

    [Reply]

  11. 11

    Joanne — May 8, 2013 @ 1:06 pm

    That marinade sounds so tasty! I don’t think I’ve ever had anything explicitly indonesian before but with peanut butter in it, I need to try this!

    [Reply]

  12. 12

    Marjie — May 8, 2013 @ 1:24 pm

    Fruit based marinades on pork are delicious! But I’d never have thought of adding the peanut butter.

    [Reply]

  13. 13

    Georgia @ The Comfort of Cooking — May 8, 2013 @ 3:14 pm

    Such a scrumptious, delicious looking loin! This would be perfect for dinner parties!

    [Reply]

  14. 14

    Words Of Deliciousness — May 8, 2013 @ 8:40 pm

    This looks amazing. I love all the ingredients in this recipe.

    [Reply]

  15. 15

    Garlic Rice | My Best Cookbook — May 8, 2013 @ 9:40 pm

    [...] wanted to serve rice with the Indonesian Pork Tenderloin and Indonesian Cucumber Salad that I served for dinner but I didn’t want it to be plain rice. [...]

  16. 16

    Glenn Kaufmann — May 9, 2013 @ 3:00 am

    I love pork tenderloin. It was a staple of my childhood. Back then I didn’t appreciate global variations. Now I love food from around the world, including Rijsttafel.

    Thanks for sharing. I must try this.

    -GK

    [Reply]

  17. 17

    grace — May 10, 2013 @ 2:32 am

    i LOVE pork with apricot preserves–i make it like this all the time. the peanut butter here is a new twist! very interesting and definitely worth a try!

    [Reply]

  18. 18

    Chris — May 21, 2013 @ 5:21 pm

    Pinned that so fast! Can’t wait to try this on the grill!!!!

    [Reply]

  19. 19

    peecee — January 20, 2014 @ 9:21 am

    This was awesome, and even better the next day.

    [Reply]

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