Thai Quivering Tenderloins
These Thai-inspired pork tenderloins are simple enough to cook for a weeknight yet elegant enough to serve at a dinner party.
chopped fresh cilantro
½
cup
orange juice
¼
cup
brown sugar
3
tablespoons
soy sauce
2
tablespoons
peanut butter
2
tablespoons
garlic, minced
2
cloves
minced fresh ginger root
2
teaspoons
red pepper flakes
1
teaspoon
pork tenderloins
2
(1 pound)
chicken stock
½
cup
 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
  Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
  Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
  Cook in the preheated oven until 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 is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
  Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.
