I'm on a Thai kick. We grilled up this pork tenderloin with Thai Sesame Noodles and fresh steamed veggies for a healthy mid-week dinner. We had over the kid's cousins for dinner and wished we had made two pork tenderloins for a quickly as it disappeared off their plates.
1 pork tenderloin
1/4 cup appricot preserves
2 cloves garlic, minced
1/2 tsp ground coriander
1 tsp rice wine vinegar
2 TBS creamy peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 TBS vegetable oil
1 TBS fresh cilantro
DIRECTIONS
Mix all but the orange juice in a gallon zip lock bag. Smoosh together to combine ingredients. Remove about 1/4 of marinade to use as a basting oil later.
Add the pork and marinate at least 1 hour- but 1/2 a day is better.
Add the orange juice to the reserved marinade. Use this to baste the pork with while it is grilling. Grill until cooked through, but slightly pink in the center.
VERDICT
When my husband brought the plate of cooked meat in off the grill I cut it up and slid it to the other side of the counter to form the buffet line. His 12-year-old niece sat down in front of the platter with a knife and fork and dived in. It was THAT good.
After we wrestled the plate away from her so we could all have some too we were in love. But next time I'll cook two- with just a piece or two each we were definitely still craving more.
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