Serves 4-6
Ingredients:
- 1 (1-2 pound) pork tenderloin
- Salt and pepper, to taste
- 1/4 cup orange marmalade
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cumin
- 1/4 cup soy sauce
- 2 tablespoons vinegar
- 3 tablespoons creamy peanut butter
- 1 tablespoon lime juice
- 1/4 cup orange juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch
Combine marmalade, garlic powder, ginger, cumin, soy sauce, vinegar, peanut butter, lime juice, orange juice, crushed red pepper, and black pepper in a small bowl. Whisk until smooth.
Season the pork tenderloin with salt and pepper and place it in gallon-sized resealable plastic bag. Add the marinade. Squeeze the air out of the bag and seal.
Refrigerate and let marinade for at least 30 minutes, or up to 8 hours.
Preheat oven to 425 degrees F. Heat the vegetable oil in large oven-proof skillet (like cast iron) over medium-high heat until shimmering.
Add the pork tenderloin, and sear on all sides, until nicely brown, 8-10 minutes total. Place the entire skillet into the preheated oven, and cook for about 10 minutes, or until a meat thermometer registers 130 degrees. Let stand 5-10 minutes before slicing.
While the pork is cooking, pour the marinade into a small saucepan with cornstarch dissolved in 1/4 to 1/2 cup of cold water.
Bring to a boil and simmer until slightly thickened, about 5-10 minutes.
Slice the tenderloin and pour the sauce over top. Sprinkle with chopped cilantro for garnish if desired. read more words!
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