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Ingredients

¼ cup orange juice 2 tablespoons soy sauce 1 teaspoon red pepper flakes ½ 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 ½ cup chicken stock

Nutrition Info

202.3 calories carbohydrate: 10.1 g cholesterol: 65.5 mg fat: 6.5 g fiber: 0.7 g protein: 25.4 g saturatedFat: 1.8 g servingSize: - sodium: 437.9 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

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.
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
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).
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. Cut the tenderloins into 1/4-inch slices, spoon the sauce over the sliced pork to serve.

6 servings

This Thai-inspired dish is simple enough to cook for a weeknight, yet elegant enough to serve for a dinner party.