Yields6 ServingsPrep Time30 minsCook Time27 minsTotal Time57 mins
1 ¼lbspork tenderloin, trimmed
¼cupapricot preserves
¼cuporange juice
¼cupponzu
2tbspcreamy peanut butter
1tbsprice vinegar
2tspground coriander
1tspground ginger
Chopped fresh cilantro (optional)
1
Preheat oven to 400°F. Line a baking sheet with foil. Place pork in a large resealable plastic bag.
2
In a food processor add preserves, orange juice, ponzu, peanut butter, vinegar, coriander and ginger; process until smooth. Pour mixture into bag. Seal bag; refrigerate 20 minutes, turning bag once after 10 minutes.
3
Remove pork from bag; reserve marinade. Place pork on a roasting rack set in a shallow roasting pan, and pat dry with paper towels. Roast pork 20 to 22 minutes or until an instant-read thermometer registers 145°F (for medium-rare). Transfer pork to a platter; tent loosely with foil. Let pork stand 10 minutes before slicing into thin slices.
4
Meanwhile, for the sauce, in a small saucepan bring marinade to boiling over medium-high heat. Reduce to a simmer; cook and stir 5 to 7 minutes or until sauce thickens to desired consistency. If desired, sprinkle cilantro evenly over pork, and serve with sauce.
Make it a meal: Serve with grilled bok choy and red pepper.
Culinary: What is Ponzu Sauce? Ponzu sauce is a Japanese dipping sauce that combines soy sauce, mirin, rice vinegar, kombu, kotsuobushi and a citrus, frequently a bitter orange called yuzu.
Nutrition: Pork Tenderloin When you’re looking for lean protein to incorporate into your diet, pork tenderloin is a good choice. Pork tenderloin provides 22 grams of protein and only 3.5g total fat in a 3-ounce, cooked serving.
Ingredients
1 ¼lbspork tenderloin, trimmed
¼cupapricot preserves
¼cuporange juice
¼cupponzu
2tbspcreamy peanut butter
1tbsprice vinegar
2tspground coriander
1tspground ginger
Chopped fresh cilantro (optional)
Directions
1
Preheat oven to 400°F. Line a baking sheet with foil. Place pork in a large resealable plastic bag.
2
In a food processor add preserves, orange juice, ponzu, peanut butter, vinegar, coriander and ginger; process until smooth. Pour mixture into bag. Seal bag; refrigerate 20 minutes, turning bag once after 10 minutes.
3
Remove pork from bag; reserve marinade. Place pork on a roasting rack set in a shallow roasting pan, and pat dry with paper towels. Roast pork 20 to 22 minutes or until an instant-read thermometer registers 145°F (for medium-rare). Transfer pork to a platter; tent loosely with foil. Let pork stand 10 minutes before slicing into thin slices.
4
Meanwhile, for the sauce, in a small saucepan bring marinade to boiling over medium-high heat. Reduce to a simmer; cook and stir 5 to 7 minutes or until sauce thickens to desired consistency. If desired, sprinkle cilantro evenly over pork, and serve with sauce.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
