INDONESIAN PORK WITH PEANUT SAUCE
Grilled pork tenderloins with an Indonesian Peanut sauce to serve them with. I often half this recipe with excellent results.
Provided by Lynette !
Categories Pork
Time 1h35m
Number Of Ingredients 17
Steps:
- 1. For the Pork: Combine the first 8 ingredients in the container of a blender. Process on medium speed until smooth, stopping once to scrape down the sides.
- 2. Place the tenderloins in a large zip-lock bag. Pour the marinade mixture over the tenderloins. Seal the bag and place in a large bowl. Marinate 8 hours in the refrigerator, turning occasionally.
- 3. Remove the tenderloins from the marinade, discarding the marinade. Grill, covered, over hot coals (350° to 400°) 20 minutes or until a meat thermometer reads 160°, turning occasionally.
- 4. Let rest, and then slice the tenderloin and place on a serving platter. Serve with peanut sauce and garnish with parsley, if desired.
- 5. For the hot peanut sauce: Combine all ingredients in a blender; process on medium speed 1 minute or until smooth, stopping once to scrape down the sides.
- 6. Place the sauce in a small saucepan. Cook over medium heat until thoroughly heated.
INDONESIAN PORK TENDERLOIN
Steps:
- Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloin in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours. Preheat oven to 425. Heat the vegetable oil in large oven-proof skillet (I like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it's nicely browned - about 7 minutes or so. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 160 degrees - about 15 minutes. Remove from oven and let sit for 10 minutes before slicing. While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash or orange juice or water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.
ASIAN-STYLE OVEN ROASTED PORK TENDERLOIN
I have left the crushed chili flakes as optional if you like more heat then add them in ---plan ahead the pork needs to marinade for 8-24 hours, make certain to line your pan with foil for easy clean up ---this is very good!
Provided by Kittencalrecipezazz
Categories Pork
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine the soy sauce with sesame oil, Worcestershire sauce, brown sugar, chile paste, black pepper and garlic; whisk until well combined, then mix in green onion.
- Transfer the marinade to a shallow dish; add in the pork then turn to coat in the marinade.
- Cover and refrigerate for 8-24 hours turning a few times during chilling.
- Generously grease a baking pan or small roaster pan then line the pan with foil.
- Transfer the pork and the marinade to the pan.
- Preheat oven to 400 degrees F.
- Roast for about 25-30 minutes.
- Allow to stand for 10 minutes before slicing.
Nutrition Facts : Calories 239.4, Fat 7.9, SaturatedFat 2, Cholesterol 82.1, Sodium 860.7, Carbohydrate 13.6, Fiber 0.5, Sugar 9.8, Protein 27.5
INDONESIAN PORK TENDERLOIN
From Spring, Texas, Pat Patty shares her favorite recipe for tangy grilled pork tenderloin. Marinated in soy sauce, lime juice, red pepper and ginger, the meat takes on plenty of flavor-and is special enough for company.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 145 degrees F (63 degrees C) and juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 173 calories, Carbohydrate 5.8 g, Cholesterol 73.8 mg, Fat 5.3 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 1.4 g, Sodium 561.5 mg, Sugar 2.2 g
INDONESIAN PORK TENDERLOIN
Make and share this Indonesian Pork Tenderloin recipe from Food.com.
Provided by jamiej
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine first six ingredients. Place pork in large resealable plastic bag. Add half the marinade, seal bag, turn to coat and then refrigerate for two hours, turning occasionally.
- Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade, grill pork covered, over hot heat for 15-20 minutes or until meat thermometer reads 160°F and juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 182.6, Fat 6.7, SaturatedFat 2.2, Cholesterol 74.8, Sodium 985.5, Carbohydrate 4.6, Fiber 0.3, Sugar 1.2, Protein 25.1
INDONESIAN PORK
A zippy marinade flavors these pork kabobs. "The recipe came from my mom, and it's one of our favorites," says Jan Stenzel of Littleton, Colorado.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Transfer to a small saucepan; stir in butter and broth. Bring to a boil; remove from the heat. Cool. , Pour the marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Drain and discard marinade. Thread the pork cubes onto four small metal or soaked wooden skewers. Grill, uncovered, over medium heat for 12-14 minutes, turning occasionally, or until juices run clear.
Nutrition Facts : Calories 300 calories, Fat 17g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
INDONESIAN PORK TENDERLOIN RECIPE - (4.4/5)
Provided by á-25087
Number Of Ingredients 13
Steps:
- Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloin in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours. Preheat oven to 425. Heat the vegetable oil in large oven-proof skillet (I like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it's nicely browned - about 7 minutes or so. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 160 degrees - about 15 minutes. Remove from oven and let sit for 10 minutes before slicing. While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash or orange juice or water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.
More about "indonesian pork tenderloin recipe 445"
INDONESIAN PORK TENDERLOIN | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Estimated Reading Time 4 mins
- Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined - make sure to break up the peanut butter. Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.
- Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.
- While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!
ROAST ASIAN PORK TENDERLOIN | A DAY IN THE KITCHEN
From adayinthekitchen.com
5/5 (7)Category Entrees, Main Course, MeatsCuisine AsianCalories 256 per serving
- Combine soy sauce (tamari for gluten-free), mirin, honey, dark soy sauce, minced garlic, and grated ginger in a bowl and mix well. Set aside.
- Combine 3 tablespoons water, 2 tablespoons mirin, 2 teaspooons soy suace, 2 teaspoons honey, 1 garlic clove (minced), 1 teaspoon dark soy sauce, and 1/2 teaspoon tapioca starch in a small saucepan or pot and heat over medium heat.
INDONESIAN PORK TENDERLOIN - KITCHEN CONFIDANTE®
From kitchenconfidante.com
5/5 (2)Total Time 50 minsCategory Main CourseCalories 250 per serving
- Trim fat from tenderloin. Combine soy sauce, peanut butter, red pepper flakes and garlic, stirring well. Spread mixture over tenderloin. Place on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. Bake, uncovered, for 30 minutes.
- Brush tenderloin with mango chutney and bake for an additional 10 minutes, or until meat thermometer registers 160°F, basting often with chutney. Remove from oven and let stand 10 minutes before slicing.
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