Indonesian pork tenderloin is a dish that I had on my "to make" list for a while but just never got around to it. It combines some of my favorite ingredients including mango chutney and peanut butter to make one delectable sauce. The flavors are incredible, now making this pork dish one of my favorites.
Indonesian Pork Tenderloin
- 1 lb pork tenderloin
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 Thai chile minced
- ½ teaspoon black pepper
- ½ teaspoon cumin ground
- ½ teaspoon coriander ground
- 1 tablespoon brown sugar
- ¼ cup soy sauce
- ¼ cup fresh orange juice
- ¼ cup mango chutney
- ¼ cup creamy peanut butter
- 2 tablespoon lime juice
- 1 tablespoon oil
- Prepare the marinade. Whisk together garlic - fresh lime juice until smooth. Add the pork, cover and marinate for 30 minutes.
- Preheat oven to 425 degrees F.
- Heat oil in a large saute pan over medium heat. Remove the pork from the marinade, reserving the marinade. Add the pork and sear on all side until browned about 7-8 minutes. Remove pork from heat and transfer to a roasting pan. Continue cooking in the oven until the internal temperature register 160 degrees, about 15-20 minutes. Remove from oven and let rest for 10 minutes. Slice the pork tenderloin.
- While the pork is roasting, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, stirring constantly. Pour sauce over the pork tenderloin and serve.
**Helpful tips and common mistakes
Since I've been short on time lately with the new job, I've been making easier dishes, this being one of them. The Indonesian pork tenderloin is great to make for special occasions or just for a quick dinner.
Keep the flame on medium when searing the pork. Since there's sugar in the marinade, we don't want the flame on high or the sugar will burn. Take your time searing the pork, rotating it on all sides to get a nice caramelization. Continue to cook the pork in the oven until the juices run clear and the internal temperature is 165 degrees F.
Rest the pork for about 10 minutes to allow the juices to permeate throughout the meat. Trust me, resting any meat before serving will allow it to become incredibly juicy. While the pork is resting, make the sauce. Bring it to a boil to kill any bacteria from the raw pork. If the sauce is too thick, about a tablespoon or two of water. Let it simmer for a minute and take it off heat.
This Indonesian pork tenderloin sure was fabulous! The sauce is a perfect combination of the ingredients, very well-balanced. You can taste the peanut butter, but not overwhelming so. Even though I marinated the pork only for 30 minutes, since the sauce is poured over it, you still get lots of flavors. Just divine!
For more pork inspiration check out this katsudon recipe!