- 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 creamy peanut butter
- 1 lime, juiced
- 1/4 cup fresh orange juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh cilantro, chopped
- 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.
This recipe is really easy to double. If you are only feeding a few you could double it, then store the other pork loin in the freezer (with half the marinade) for a later meal.
If 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 winter when it's too cold to grill.