Thai Quivering Tenderloins

Name: Thai Quivering Tenderloins
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 3 Tbsps brown sugar; 3 Tbsps brown sugar; 120 milliliters chicken stock; 8 grams chopped fresh cilantro; 8 grams chopped fresh cilantro; 2 teaspoons minced fresh ginger root; 2 cloves garlic, minced; 62 milliliters orange juice; 2 Tbsps peanut butter; 907 grams pork tenderloins; 1 teaspoon red pepper flakes; 2 Tbsps soy sauce

Thai Quivering Tenderloins might be just the Asian recipe you are searching for. One portion of this dish contains around 34g of protein, 8g of fat, and a total of 255 calories. For $1.43 per serving, you get a main course that serves 6. This recipe from Allrecipes requires brown sugar, chicken stock, pork tenderloins, and garlic. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. Lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. Marinate in refrigerator at least 1 hour and up to 8 hours or overnight.

Ingredients you will need

Hot Sauce

Peanut Butter

Orange Juice

Brown Sugar

Ginger

Soy Sauce

Cilantro

Garlic

Equipment you will use

Glass Baking Pan

Whisk

Bowl

Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.

Ingredients you will need

Marinade

Equipment you will use

Baking Sheet

Aluminum Foil

Cook until the 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).

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

While the pork cooks, combine the reserve marinade and chicken stock in a saucepan. Bring to a boil. Allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes.

Ingredients you will need

Chicken Stock

Marinade

Pork

Equipment you will use

Sauce Pan

Cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced pork to serve.

Ingredients you will need

Sauce

Pork

Equipment

Ingredients

Servings:

3Tbsps

brown sugar 3Tbsps

brown sugar 120milliliters

chicken stock 8grams

chopped fresh cilantro 8grams

chopped fresh cilantro 2teaspoons

minced fresh ginger root 2cloves

garlic, minced 62milliliters

orange juice 2Tbsps

peanut butter 907grams

pork tenderloins 1teaspoon

red pepper flakes 2Tbsps

soy sauce

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Thai works really well with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "