Thai Quivering Tenderloins

Name: Thai Quivering Tenderloins
Total time: 110
Yield: 6
Ingredients: 0.25 cup orange juice; 2 tablespoons soy sauce; 1 teaspoon red pepper flakes; 0.5 cup chopped fresh cilantro; 2 cloves garlic, minced; 3 tablespoons brown sugar; 2 tablespoons peanut butter; 2 teaspoons minced fresh ginger root; 2 (1 pound) pork tenderloins; 0.5 cup chicken stock

Recipe by Adrienne Lane from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

6 servings

•

0.25 cup orange juice
•

2 tablespoons soy sauce
•

1 teaspoon red pepper flakes
•

0.5 cup chopped fresh cilantro
•

2 cloves garlic, minced

•

3 tablespoons brown sugar
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2 tablespoons peanut butter
•

2 teaspoons minced fresh ginger root
•

2 (1 pound) pork tenderloins
•

0.5 cup chicken stock

Instructions

Whisk together orange juice, soy sauce, red pepper flakes, cilantro, garlic, brown sugar, peanut butter, and ginger in a medium bowl until well combined. Place pork tenderloins in a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour and up to 8 hours or overnight.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
While pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes; reduce heat to low and simmer for 5 to 7 minutes. Remove from heat and keep warm.
Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.