Totally Thai Pork Tenderloin With Peanut Sauce Recipes

THAI QUIVERING TENDERLOINS

Steps:

• 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.

TOTALLY THAI PORK TENDERLOIN WITH PEANUT SAUCE

Steps:

• Marinade: Mix all marinade ingredients in a large bowl. Add the pork tenderloins and let stand for 10 minutes, turning once. Dressing: In a medium saucepan, combine vinegar, brown sugar and salt. Simmer over medium heat, stirring, just until sugar dissolves. Add the 4 minced Serrano chilies. Pour dressing into medium bowl and let cool. Pork: Preheat grill. Remove pork tenderloins from marinade and grill until browned on all sides and firm to the touch, about 15-20 minutes. Transfer to cutting board, cover loosely with foil and cool for 15 minutes. Peanut Sauce: Heat oil in a medium skillet. Add the shallot and cook over medium heat until soft, about 2 minutes. Stir in peanut butter, red curry paste, fish sauce, and coconut milk. Simmer on low heat until slightly thickened, about 2 minutes. Add lime juice and season with salt. Cucumber Salad: Add cucumbers to the reserved dressing and toss. Stir in cilantro and basil. Mound the cucumber salad in the center of a large serving platter. Thinly slice the pork and arrange around the salad. Sprinkle with peanuts, and serve the peanut sauce on the side.