Recipe Details
Ingredients
-
¼cuporange juice
-
2tablespoonssoy sauce
-
1teaspoonred pepper flakes
-
½cupchopped fresh cilantro
-
2clovesgarlic, minced
-
3tablespoonsbrown sugar
-
2tablespoonspeanut butter
-
2teaspoonsminced fresh ginger root
-
2(1 pound)pork tenderloins
-
½cupchicken stock
Cooking Directions
-
Whisk together orange juice, soy sauce, red pepper flakes, cilantro, garlic, brown sugar, peanut butter, and ginger in a medium bowl until well combined. Place pork tenderloins in a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour and 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 pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes; reduce heat to low and simmer for 5 to 7 minutes. Remove from heat and keep warm.
-
Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories202 | |
% Daily Value * | |
Total Fat 7g |
8% |
Saturated Fat 2g |
9% |
Cholesterol 66mg |
22% |
Sodium 438mg |
19% |
Total Carbohydrate 10g |
4% |
Dietary Fiber 1g |
3% |
Total Sugars 8g |
|
Protein 25g |
51% |
Vitamin C 7mg |
8% |
Calcium 21mg |
2% |
Iron 1mg |
8% |
Potassium 490mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved