Thai Quivering Tenderloin

I can't take credit for the name. It's from the original recipe submitter and well, I don't think I could have come up with anything better than quivering tenderloin! This little recipe seems to have slipped under the radar seeing as it has been on the site for over 2 years and still only 14 reviews?! It really is a tasty dish and for someone who is not that big of a fan of Thai food, I really liked it. I know, I know "not a fan of Thai food?!". I think it's the whole cashews and peanut sauce that turns me off mostly, and I have only recently embraced ginger in my cooking too... I love Asian food but very few Thai dishes are to my liking. Maybe I just need to try more. Fine. I will. Happy? Now, I don't know how Authentic this is, but the ingredient mixture seem Thai-ish, but the important thing is that it all works. Plus, I like any marinades/sauce that can really keep the tenderloin moist since I find it easy to overcook pork and tend to find flavour stays mostly at the surface, not penetrating the meat. Well there's my rant, now here's the recipe! Thai Quivering Tenderloins - serves 3-4 Ingredients 1/4 cup orange juice 2 tablespoons soy sauce 2 teaspoon sriracha sauce (thai chili paste) 1/4 cup chopped fresh cilantro 4 cloves garlic, minced 3 tablespoons brown sugar 2 tablespoons peanut butter 2 teaspoons minced fresh ginger root 1 pork tenderloins 1/2 cup chicken stock (the ingredients for the marinade/sauce is actually for 2 tenderloins. But I like a lot of sauce. And it was good over rice. So there) Directions Whisk together the orange juice, soy sauce, chicken stock, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger in a bowl.

Raquel Teixeira

Yummy marinade.

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Lie the tenderloin in a baking dish; pour the orange juice mixture over the tenderloin. Marinate in refrigerator at least 4-8 hours.

Raquel Teixeira

Marinating pork tenderloins

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Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Transfer the tenderloin to the foil-lined baking sheet, reserving the marinade. Cook until the pork is no longer pink in the center, 25-30 minutes or until a thermometer reads 160 degrees F (70 degrees C). While the pork cooks, combine the reserve marinade 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.

Raquel Teixeira

Thai Quivering Tenderloins. Please ignore my laziness for neglecting to wipe the plate of the excess sauce before taking a picture.

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For those cilantro haters, I am not a huge fan but sometimes it's the perfect accent in the dish. This is how I came to allow ginger into my life when I thought I hated it by tasting it plain or in a ginger cake where the dominant flavour is ginger. BLECH! However, as an ingredient in a marinade/sauce...it just works. Enjoy! :)