Indonesian Pork Tenderloin

Last week it was in the 60’s here, all week long (albeit raining). Then, on Thursday it got cold enough to get a little bit of snow. Enough for Andrew to have a little bit of fun in at least! And now, it’s REALLY cold. So, when I came across a recipe for this pork tenderloin I thought it looked great, something to transport me to a warm tropical beach – and away from the freezing tundras of coastal Maryland.

Super duper easy too. I just threw together a marinade, let the pork do it’s thing – and then used the method that I’ve used for pork tenderloins in the past; seared it off on the stove first, then finished cooking in the oven. Since I didn’t want to let all that delicious flavor in the marinade go to waste, I went ahead and brought it to a boil on the stove then served it as a sauce alongside the sliced tenderloin.

I love the flavor that the peanut butter and soy sauce lend, as well as the little kick of heat from the crushed red pepper. The original recipe called for mango chutney, which I didn’t have, so I just used some peach-hot pepper jelly that I’d gotten from TS Smith & Sons last year – and it turned out beautifully. But, orange marmalade or apricot preserves would be good too; just something that’s sweet, with a little bit of chunkiness to it.

I served it with garlic rice pilaf (recipe coming tomorrow) and sauteed snow peas – and everyone cleaned their plates. If you’re looking for a change of pace, or to bring some exotic new flavors to the dinner table – definitely mark this one down on your menu soon!

48 Comments

  1. Posted January 22, 2013 at 11:26 AM | Permalink

    Love the flavors in your marinade!

  2. Posted January 22, 2013 at 11:29 AM | Permalink

    Oh man, I can so relate. We were treated to warm January weather last week and suddenly it dropped 30 or 40 degrees out there and it is SO cold! I’m ready for spring :) Love the flavors in this dish, definitely need to try it next time I pick up pork tenderloin.

    PS – I made your enchiladas for dinner last night and they were amazing!!

  3. Posted January 22, 2013 at 4:34 PM | Permalink

    This looks so delicious, Laura! Lovely recipe. I love jazzing up pork tenderloins and this is a great way to do it!

  4. Posted January 22, 2013 at 4:51 PM | Permalink

    This looked so delicious when you posted it on Instagram, glad to have the recipe now, I can’t wait to make it!

  5. Posted January 22, 2013 at 6:27 PM | Permalink

    Oh boy, that pork tenderloin looks and sounds delicious, especially the peanut butter. We eat a lot of pork tenderloin, so I will definitely be giving this a try. You have some amazing recipes and just love your photos!

  6. Posted January 22, 2013 at 8:01 PM | Permalink

    Nice recipe and photos. I’ve been on a complete soy sauce kick, putting it on or in anything that lends itself to the flavor. This is another great one to try!

  7. Posted January 22, 2013 at 10:15 PM | Permalink

    Oooh, that looks easy and delicious! Thanks for sharing it! :)

  8. Posted January 22, 2013 at 11:39 PM | Permalink

    What a wonderful recipe using pork tenderloin, I’ve been wanting some for awhile….this is going to be the one I’m going to make – yours looks sooo gorgeous – makes my mouth water!!!

  9. Posted January 23, 2013 at 8:04 AM | Permalink

    Definitely worth a twist and try.

  10. Kim in MD
    Posted January 23, 2013 at 8:12 AM | Permalink

    I saw this on TasteSpotting and had to get the recipe! I love everything about this dish. I am going to make this for dinner tonight! Your recipes look amazing, Laura, and your photos are gorgeous!

  11. Posted January 23, 2013 at 11:47 AM | Permalink

    Pork tenderloin is one of those foods that I always forget how much we love. This recipe sounds so delicious, definitely adding it to my upcoming menu plan!

  12. Posted January 25, 2013 at 8:12 AM | Permalink

    This recipe looks fabulous! I love the flavor combinations with the peanut butter and soy sauce. I know what I’ll be making this weekend! Beautiful picture too :)

  13. Beth
    Posted January 29, 2013 at 11:03 AM | Permalink

    Thanks so much for sharing this recipe. I made this over the weekend and it was absolutely delicious. I will definitely be making this again.

  14. Posted January 31, 2013 at 7:21 AM | Permalink

    Love this recipe! Will be linking back to this in my upcoming post :)

  15. Zola
    Posted January 31, 2013 at 3:01 PM | Permalink

    Wondering if the OJ is just for thinning the sauce, or if it is intended for the marinade as well. TIA!

    • Laura
      Posted January 31, 2013 at 4:09 PM | Permalink

      I just used it to thin out the sauce, but if you wanted to add a splash to the marinade as well – I think it would be great!

      • Zola
        Posted January 31, 2013 at 10:23 PM | Permalink

        Thanks! I only had a little OJ left, and my 2-year-old drank it before I got the marinade completed!

        I did make this tonight with the garlic rice- we all loved it! Will be on my regular rotation.

        Thanks for a great dinner!

  16. Kristina
    Posted February 2, 2013 at 4:11 PM | Permalink

    Made this today, it turned out amazing! Love all the flavors and the sauce!…. To die for. Perfect with rice or rice noodles. Defintely a keeper!

  17. Anita
    Posted February 2, 2013 at 8:16 PM | Permalink

    I made it and my whole family loved it! Thanks for this great recipe! :)

  18. Shelly
    Posted February 6, 2013 at 7:23 PM | Permalink

    I made this for dinner tonight. It was awesome! I had some cherry-hot-pepper jam that I used in the marinade. I also removed the pork from the pan while it was resting. I then simmered the left over marinade in the same pan the meat cooked in. It worked out great, and used less pans. (always a good thing)

    Thank you for posting this recipe. I will definitely be making this again!

    • Laura
      Posted February 7, 2013 at 8:58 AM | Permalink

      That sounds like a great idea, plus you get that additional goodness that’s left in the bottom of the pan from cooking! Glad you enjoyed it, Shelly :)

  19. Laura T
    Posted February 17, 2013 at 4:14 PM | Permalink

    This sounds amazing! Have you ever done this in a crick pot?

    • Posted February 18, 2013 at 6:52 AM | Permalink

      Laura, I haven’t – but I’d imagine it would be fine. Report back if you decide to give it a try!

  20. Elise
    Posted February 18, 2013 at 11:15 PM | Permalink

    I tried this for the first time a few weeks ago and it has already become a family favorite! So simple to prepare and wonderful, complex flavors. Thanks for the great recipe!

  21. Posted February 20, 2013 at 5:57 PM | Permalink

    This looks sooo yum! I’ve never cooked with pork before and I love Asian food, so this was an easy choice. I tasted the marinade before putting the pork in, and not gonna lie, I could dip some potstickers in this marinade!

  22. Cookingcutie11
    Posted March 4, 2013 at 7:41 PM | Permalink

    This was fantastic! I didn’t have time to let my meat marinate very long, but it still had good flavor, and I served the rest of the sauce on the side. I have to make this again but marinate the meat overnight. I loved the combination of flavors.

  23. Barbara Pickett
    Posted April 11, 2013 at 3:29 PM | Permalink

    I LOVE pork tenderloins! So easy, so versatile, and so good to eat! Making this tomorrow…gotta go thaw the loin out! ;>)

  24. Rachel
    Posted April 13, 2013 at 12:42 PM | Permalink

    I made this the other night and WOW was it delicious! Anyone who hasn’t made it yet should get on it! I served it with cilantro lime rice and french green beans. My boyfriend said he wanted to “bathe in that sauce”. I’d call that a success ;)

  25. BER
    Posted April 14, 2013 at 6:46 PM | Permalink

    Made this for dinner tonight. OMG amazing! Had your garlic rice pilaf (with added asparagus, green onion, and cilantro to tie it together). Also amazing! The creaminess of the rice is risotto-esque. Can’t wait to peruse some more of your recipes. Thank you!

  26. BER
    Posted April 14, 2013 at 6:48 PM | Permalink

    I would also add that I made this with soy nut butter as my youngest is allergic to peanuts. It was a resounding success!

  27. Kate Polacci
    Posted April 20, 2013 at 3:46 PM | Permalink

    I have the pork marinating right now, but I noticed that it doesn’t tell you when and where to use the 1/4 cup of orange juice, except when it mentions you have the option of adding a splash of oj if it’s too thick. I went ahead and just put the 1/4 cup of oj into the marinade, assuming that detail was perhaps accidentally omitted when you say, “Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, crushed red pepper and black pepper in a small bowl.” Fingers crossed. But. . . . with all of those ingredients, I don’t see how you could go wrong. I can’t wait to taste it!

    • Posted April 20, 2013 at 5:23 PM | Permalink

      My mistake, thanks for pointing it out. It goes in the marinade!

  28. Posted May 2, 2013 at 8:38 AM | Permalink

    I’ve reposted your marinade recipe on my blog. Every loves this dish…I’ve made it several times already! Thanks so much!

    • Posted May 2, 2013 at 8:45 AM | Permalink

      Thanks for the sweet comment, Margaret! So glad you enjoyed it as much as we do.

  29. Dianne colwill
    Posted May 8, 2013 at 6:21 PM | Permalink

    Thanks for a fabulous recipe. I used substituted orange marmalade for the apricot and cooked it on the BBQ. Cooked the sauce for 5 mins. On the stove to kill any bacteria and it was excellent!

  30. Maria
    Posted October 26, 2013 at 2:15 PM | Permalink

    I’m from Indonesia. Are you sure that you can call this “Indonesian” pork tenderloin with all the ingredients such apricot, creamy peanut butter, etc… that we don’t normally use in Indonesian cooking. You mentioned above that you came across a recipe, is it possible that you can post the link? Thanks

    • Posted October 27, 2013 at 6:13 AM | Permalink

      Maria, if you’d read the entire post – you’d find the link to the site where I found the recipe right at the bottom. I’m sorry you’re so disturbed by my ingredient list, but I’m an American (who’s never been to Indonesia!) cooking family-friendly meals. All of these ingredients are commonly found in our supermarkets. If you’re offended by the name of the dish, get over it. And if you’re looking for “authentic” Indonesian recipes, well then I’d suggest Google…

      • kutubuku
        Posted October 28, 2013 at 3:43 PM | Permalink

        If it’s not authentic then don’t call it Indonesian. Maybe I should bake some fish and put peanut butter on it and call it American style baked fish?

        • Posted October 29, 2013 at 2:25 PM | Permalink

          Cool story, bro. I think you’d be better off to use ketchup instead of peanut butter…

  31. kutubuku
    Posted October 27, 2013 at 3:20 AM | Permalink

    First of all, Indonesians don’t eat pork. If you check the demography, the majority of Indonesians are muslims, which means they don’t eat pork. Second of all, I am Indonesian and I have never seen this dish in my whole life. Peanut butter and soya and they call it Indonesian? Oh well. Talking about authenticity.

  32. Posted January 19, 2014 at 7:20 PM | Permalink

    I gotta tell ya, I’ve made this many times at my firehouse in New Orleans, and it is a crowd pleaser!

    • Posted January 21, 2014 at 7:50 AM | Permalink

      Stephen, thanks so much for the comment – it made my day! :)

  33. Craig Ritchie
    Posted March 17, 2014 at 9:28 AM | Permalink

    Aghh! I’m attempting to make this right now it looks so good!
    Plus, I was looking at previous comments. I’ve no idea whether or not this dish is pure Indonesian or whatever, but using Peanut Butter in a dish is tooootally a huge Dutch thing to do (I know this coz my partner’s Dutch) and there’s SO much Indonesian cooking/kitchen qualities in the Netherlands because of the political ties and relationship Indonesia and Netherlands have had in history. So to me, this recipe being called Indonesian isn’t so random. People need to caaaaaalm down.

    Thanks for posting the great recipe btw! Having a lot of fun. :)

    • Posted March 17, 2014 at 9:35 AM | Permalink

      Thanks for having my back, Craig! Hope you enjoy it as much as we do.

  34. Janis
    Posted July 14, 2014 at 8:37 PM | Permalink

    This was delicious on chicken as well! Thanks for sharing the recipe. My parents lived in Indonesia my first two years of college, and I visited a few times, and always loved the food. Although I never had anything exactly like this there, this is definitely in the neighborhood of an authentic Indonesian dish with the wonderful mix of flavors. I will definitely make this for my parents next time I see them. Thanks again!

4 Trackbacks

  1. [...] I am sharing an excellent marinade courtesy of Tide & Thyme.   I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and [...]

  2. […] you don't have a grill, you can follow the recipe instructions on Tide and Thyme. You brown it first on the stove and then bake it in the oven. I haven't tried it, but I will this […]

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    […] Who Dished It Up First: Adapted from Tide and Thyme. […]

  4. By Indonesian Grilled Pork Tenderloin on September 29, 2014 at 4:16 PM

    […] I am sharing an excellent marinade courtesy of Tide & Thyme.   I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and […]

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