Grilled Pork Tenderloin with Peanut-Lime Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Chill Time
30 mins
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Total Time
1 hr 5 mins
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Servings
4 Servings
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Calories
653 kcal
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Course
Main Course
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Cuisine
American
Grilled Pork Tenderloin with Peanut-Lime Sauce
Description
Grilled Pork Tenderloin with Peanut-Lime Sauce offers a blend of sweet, tangy, and nutty flavors from its unique marinade of apricot preserves, peanut butter, lime juice, and spices. The pork tenderloin is marinated to absorb these flavors, then grilled over high heat to develop a caramelized exterior while maintaining a tender interior. The reserved marinade is cooked until boiling to eliminate harmful bacteria before serving it as a sauce, adding moisture and depth.
The marinade's components create a balance of fruity apricot sweetness, citrus brightness, and subtle heat from red pepper flakes, complemented by the earthiness of coriander and garlic. Fresh cilantro added just before serving brightens the dish. The pork is rested after grilling to retain juices and then sliced for serving. This preparation method delivers a dish with complex flavors and varied texture, suitable for dinner paired with vegetables or rice.
For cooking without a grill, the recipe can be adapted by browning the pork on the stove and finishing it in the oven. Marinating times vary from 30 minutes to 48 hours, allowing flexibility. Leftover marinated pork can be frozen with reserved marinade for future meals.
Ingredients
- 1 pork tenderloin about 1 pound
- 1/4 cup apricot preserves
- 2 cloves garlic minced
- 1/2 teaspoon ground coriander
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons peanut butter creamy
- 1 lime juiced
- 1/4 cup orange juice fresh
- 1/2 teaspoon red pepper flakes crushed
- 1/2 teaspoon black pepper ground
- 1/4 cup cilantro chopped, fresh
Instructions
- In a medium bowl, combine apricot preserves, garlic, coriander, soy sauce, rice vinegar, peanut butter, lime juice, orange juice, red pepper flakes, and black pepper. Whisk until smooth. Make sure you break up the peanut butter.
- Add the pork tenderloin and the marinade to a large ziplock bag. Seal and refrigerate for at least 30 minutes, or up to 48 hours.
- Heat your grill to high heat. When it is hot, add the pork tenderloin (reserve the marinade) and close the lid. Set the timer for 5 minutes.
- Flip the tenderloin, (don't change the temperature), close the lid, and set the timer for 6 minutes.
- Turn the grill off but don't open the lid. Set another timer for 5 minutes.
- After 5 minutes, check to make sure the pork has reached 145 degrees F in the center.
- Remove from the grill and let sit for about 5 minutes before slicing and serving.
- Meanwhile, add the remaining marinade to a small saucepan. Bring to a boil and cook until it looks like all the bacteria is dead. Just kidding, about 1 minute will do you. Add water or more orange juice if you like a thinner sauce.
- Slice the pork, drizzle with sauce, and sprinkle with cilantro. Serve with remaining sauce. I like to eat this with cauliflower rice (or regular rice) and grilled vegetables.
Notes
- This recipe can be doubled easily; freeze the extra pork and marinade for later use.
- If you do not have a grill, brown the pork in a skillet and finish cooking in the oven.
- Boil the reserved marinade thoroughly before serving it as a sauce to ensure food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Serving | 0.25pound slice | |
| Calories | 653kcal | 33% |
| Carbohydrates | 16g | 5% |
| Protein | 98g | 196% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 295mg | 98% |
| Potassium | 1947mg | 41% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 51mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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