This vibrant dish features pork tenderloin marinated in a zesty cilantro and orange glaze, perfectly roasted and served with a warm citrus sauce.
Ingredients
1/4 cup fresh cilantro
1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon creamy peanut butter
2 cloves garlic
1 tablespoon ginger
a dash red pepper flakes
2 pounds pork tenderloins
1 cup chicken stock
Method
In a mixing bowl, combine chopped fresh cilantro, freshly squeezed juice of oranges, brown sugar, soy sauce, creamy peanut butter, minced garlic, grated ginger, and a pinch of red pepper flakes until well mixed.
Transfer the pork tenderloins to a glass dish and pour the citrus marinade over them. Cover and refrigerate for at least 1 hour, or up to 8 hours or overnight for more intense flavor.
Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil.
Take the marinated pork tenderloins out of the dish and place them on the prepared baking sheet, reserving the marinade for later.
Roast the pork in the oven until fully cooked and no longer pink inside, approximately 30 to 35 minutes. Use an instant-read thermometer to ensure it reaches an internal temperature of 145°F (63°C).
While the pork is baking, pour the reserved marinade into a saucepan with chicken stock. Bring the mixture to a boil and let it cook for 2 minutes, then reduce the heat and let it simmer for an additional 5 to 7 minutes. Remove from heat and keep warm.
Once the pork is done, slice the tenderloins into 1/4-inch thick pieces and arrange them on a serving platter. Drizzle the warm citrus-cilantro sauce over the sliced pork before serving.
