AuthorMike EgrieCategoryDifficultyIntermediate
Grilled Pork Tenderloin with Thai Peanut Sauce
Yields6 Servings
Prep Time30 minsCook Time27 minsTotal Time57 mins
 1 ¼ lbs pork tenderloin, trimmed
 ¼ cup apricot preserves
 ¼ cup orange juice
 ¼ cup ponzu
 2 tbsp creamy peanut butter
 1 tbsp rice vinegar
 2 tsp ground coriander
 1 tsp ground ginger
 Chopped fresh cilantro (optional)
1

Preheat oven to 400°F. Line a baking sheet with foil. Place pork in a large resealable plastic bag.

2

In a food processor add preserves, orange juice, ponzu, peanut butter, vinegar, coriander and ginger; process until smooth. Pour mixture into bag. Seal bag; refrigerate 20 minutes, turning bag once after 10 minutes.

3

Remove pork from bag; reserve marinade. Place pork on a roasting rack set in a shallow roasting pan, and pat dry with paper towels. Roast pork 20 to 22 minutes or until an instant-read thermometer registers 145°F (for medium-rare). Transfer pork to a platter; tent loosely with foil. Let pork stand 10 minutes before slicing into thin slices.

4

Meanwhile, for the sauce, in a small saucepan bring marinade to boiling over medium-high heat. Reduce to a simmer; cook and stir 5 to 7 minutes or until sauce thickens to desired consistency. If desired, sprinkle cilantro evenly over pork, and serve with sauce.

Make it a meal: Serve with grilled bok choy and red pepper.

Culinary: What is Ponzu Sauce?
Ponzu sauce is a Japanese dipping sauce that combines soy sauce, mirin, rice vinegar, kombu, kotsuobushi and a citrus, frequently a bitter orange called yuzu.

Nutrition: Pork Tenderloin
When you’re looking for lean protein to incorporate into your diet, pork tenderloin is a good choice. Pork tenderloin provides 22 grams of protein and only 3.5g total fat in a 3-ounce, cooked serving.

Ingredients

 1 ¼ lbs pork tenderloin, trimmed
 ¼ cup apricot preserves
 ¼ cup orange juice
 ¼ cup ponzu
 2 tbsp creamy peanut butter
 1 tbsp rice vinegar
 2 tsp ground coriander
 1 tsp ground ginger
 Chopped fresh cilantro (optional)

Directions

1

Preheat oven to 400°F. Line a baking sheet with foil. Place pork in a large resealable plastic bag.

2

In a food processor add preserves, orange juice, ponzu, peanut butter, vinegar, coriander and ginger; process until smooth. Pour mixture into bag. Seal bag; refrigerate 20 minutes, turning bag once after 10 minutes.

3

Remove pork from bag; reserve marinade. Place pork on a roasting rack set in a shallow roasting pan, and pat dry with paper towels. Roast pork 20 to 22 minutes or until an instant-read thermometer registers 145°F (for medium-rare). Transfer pork to a platter; tent loosely with foil. Let pork stand 10 minutes before slicing into thin slices.

4

Meanwhile, for the sauce, in a small saucepan bring marinade to boiling over medium-high heat. Reduce to a simmer; cook and stir 5 to 7 minutes or until sauce thickens to desired consistency. If desired, sprinkle cilantro evenly over pork, and serve with sauce.

Grilled Pork Tenderloin with Thai Peanut Sauce
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