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.
**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 if 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!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.