INDONESIAN PORK TENDERLOIN
Steps:
- 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 a large Ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish the bag and distribute marinade evenly. Place into the refrigerator and let marinate 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 the heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!
INDONESIAN PORK TENDERLOIN
If you're scrambling for an easy but fabulous dinner on a weeknight, Indonesian Pork Tenderloin will take pantry-ready ingredients and transform a tenderloin into a sweet and spicy masterpiece. Enjoy the recipe for this super simple meal that takes virtually no effort whatsoever!
Provided by Liren Baker
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- 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.
Nutrition Facts : Calories 250 kcal, Carbohydrate 17 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 377 mg, Sugar 11 g, ServingSize 1 serving
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 NOODLE BOWL
Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Break pasta into thirds. Cook in boiling water according to package directions; drain.
- Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and reserve.
- Heat remaining 1 tablespoon oil in skillet. Stir-fry cabbage, celery and green onions until tender-crisp.
- Add pasta, stir-fried pork and soy sauce to skillet; heat through.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.3 g, Cholesterol 38 mg, Fat 10.1 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 2.4 g, Sodium 843.3 mg, Sugar 3.4 g
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-STYLE PORK ROAST
Your family and friends won't believe you when you reveal the "secret ingredients" for this flavorful pork roast-peanut butter! I've served this roast to guests for years, and I can't tell you how many times I've sent copies of the recipe home with guests. For a change of taste, you can substitute toasted walnuts for peanuts and use walnut oil instead of peanut butter.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes., Preheat oven to 325°. Place roast in greased baking dish; roast until thermometer reads 140°, about 75 minutes. (Temperature of roast will continue to rise another 5-10° upon standing.), To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve roast with sauce. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 390 calories, Fat 21g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1934mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 39g protein.
INDONESIAN PORK
I'm not sure where I found this recipe, but it sounded so weird to me at the time, I just had to try it. I do alot of outdoor cooking on the grill. I'm lucky enough to have a Big Green Egg out on my deck to cook on. It is a ceramic barbecue with a fire brick interior and uses charcoal. You can use a gas grill, too... just be sure to try this recipe. You will be pleasantly surprise
Provided by luvmybge
Categories Pork
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- What I do is take a 2-3 pound piece of boneless pork loin and cut it into"chops" and then cut the chops in half and then pound each half until thin.
- Combine the marinade ingredients and pour over pork.
- Thoroughly coat all pieces of meat.
- (I put everything in a Ziploc plastic bag).
- Marinate for several hours.
- When ready to cook, thread pork onto skewers (I kind of"sew" the meat back and forth onto the skewers) and cook on heated grill over moderate heat for 12-14 minutes, turning once.
- It doesn't take long for the pork to cook because it has been pounded thin, so be sure not to overcook it or it will be dry.
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