Thai Tenderloins Recipe

Name: Thai Tenderloins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 lb) pork tenderloin; 1 teaspoon Tabasco sauce or 1 teaspoon hot pepper flakes; ¼ cup orange juice; ¼ cup chopped fresh cilantro or ¼ cup coriander; 2 minced garlic cloves; 3 tablespoons brown sugar; 2 tablespoons soy sauce; 2 tablespoons peanut butter; 2 teaspoons grated fresh ginger; ½ cup chicken stock

Servings: persons

2 (1 lb) pork tenderloin
1 teaspoon Tabasco sauce or 1 teaspoon hot pepper flakes
¼ cup orange juice
¼ cup chopped fresh cilantro or ¼ cup coriander
2 minced garlic cloves
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons peanut butter
2 teaspoons grated fresh ginger
½ cup chicken stock

1
Cobine all ingredients except tenderloins and chicken stock and spoon over tenderloins.
2
Marinade for 1 hour at room temperature or in refrigerator overnight.
3
Reserve marinade.
4
Place tenderloins on a foil lined baking dish or cookie sheet and roast at 375 F (190C) for 30 to 35 minutes.
5
Meanwhile combine reserved marinade with stock and boil for about 2 minutes.
6
Slice tenderloins and spoon over when serving.
7
Service with sticky rice and asparagus.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (1 lb) pork tenderloin, 1 teaspoon Tabasco sauce or 1 teaspoon hot pepper flakes, ¼ cup orange juice, ¼ cup chopped fresh cilantro or ¼ cup coriander, and more.

Yes, Thai Tenderloins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Tenderloins

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