Thai Peanut Pork Tenderloin
Simple and savory
by Andrea Alden
Sear on all sides
- 2 lbs. pork tenderloin
- salt and pepper to taste
- 2 tbsp. peanut oil
- 2 cloves of garlic, grated
- ¼ cup of soy sauce
- 2 tbsp. rice wine vinegar
- 3 tbsp. homemade peanut butter
- 1 tbsp. lemon juice
- ½ of an orange juiced
- pinch of red pepper flakes
- ¼ cup of chopped orange
- Rice and fresh vegetables for serving
In a bowl, whisk together the peanut oil, garlic, soy sauce, vinegar, peanut butter (you can use smooth peanut butter if you haven’t made your own yet), lemon juice, and orange juice until smooth. Add the pepper flakes and the chopped orange chunks.
Preheat the grill to 500°F and prepare for both direct and indirect grilling.
Season the pork to taste with the salt and pepper. Sear it over direct heat for 1 to 3 minutes on every side. Remove it from the grill and place the pork into a roasting pan or on a baking sheet. Spoon ¼ of the sauce over top.
Turn the grill down to 375°F. Place the pork and baking sheet, back on the grill. Roast it for 30 to 40 minutes or until an instant read thermometer registers 160°F.
Remove the roast from the grill and cover it with foil to rest for at least 15 minutes. This will allow the pork to finish cooking and reach a temperature of 165°F.
While the roast is cooking, prepare the sauce. Place the remaining peanut butter mixture into a saucepan and bring it to a gentle simmer for about 10 minutes or until thickened slightly.
Serve the pork with the extra sauce, rice, and your favorite veggies.
Rest 15 minutes before slicing
Serve with rice
Thai Peanut Pork Tenderloin packs an outer layer that has a little heat, but it’s all manageable once you bite into that succulent slice of pork. I don’t think that I have imagined mixing peanut butter and citrus before, well except at breakfast, but this flavor combo is amazing.