Indonesian Pork Tenderloin

Whenever my husband and I go out of town for a while and return home to a bare fridge and nothing fresh in the house– my amazing inlaws always invite us over for dinner… so this time, when they went out of town, I thought I would extend the same courtesy to them! They came back from a trip to Utah to see my brother in law, Dallon, graduate from university, so on sunday night I decided to make this delicious Pork Tenderloin for everyone. The only problem was that it wasn’t entirely cooked all the way through! I have mentioned before how I always mess up whenever I cook for someone else… and I have also mentioned how Pork Tenderloin is my nemesis in the kitchen, so really, this was just a recipe for disaster (no pun intended)! Anyway, aside from being a little on the “rare” side… this dish was SO delicious and flavorful, that all it needed was a little “revising” to make it perfect! My husband is a sucker for anything with peanut butter in it (which is how I know he must be American!) ;-) So I knew he would love this dish! This will be a go-to recipe in our house for sure! It’s SO yummy!

Ingredients: {recipe from tideandthyme} 
1 pork tenderloin (about 1 pound)
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 cup soy sauce
1 tbsp apple cider vinegar
2 Tbsp creamy peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 Tbsp vegetable oil
1 Tbsp fresh cilantro, chopped


Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter.  Place pork tenderloin in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours.

Preheat oven to 425. Heat  the vegetable oil in large oven-proof skillet (I like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it’s nicely browned – about 7 minutes or so. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 160 degrees – about 20 minutes. Remove from oven and let rest for 10 minutes under a tin foil tent.

While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash or orange juice or water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.


Since we had a lot of pork tenderloin and sauce left-over (and it’s so expensive, I don’t like wasting it) I decided to whip up a pork satay grilled cheese the next day, which was pretty much pure heaven on earth! I thought I would share that recipe too:
2 slices of bread
your favorite cheese (mozzarella compliments this best, and melts super well)
pork & sauce

Directions: Heat a pan on medium-high. Generously butter both slices of bread. Place the first one, butter-side-down, in the pan, then sprinkle a good amount of cheese on top, followed by the pork, satay sauce, cilantro, and more cheese! Then top with the other slice of bread (butter-side up). Cook for about 3 minutes per side until the cheese has melted, and the bread is crisp and golden.

Serve with more satay sauce. SONY DSCMmmm… two delicious meals, with next to no time and effort! Gotta love that!
Enjoy these recipes guys!
<3 Sarah