Indonesian Pork Tenderloin
Infused with the rich and vibrant flavors of Southeast Asia, this Indonesian Pork Tenderloin recipe is a true culinary adventure. Marinated in a luscious blend of coconut milk, soy sauce, lime juice, brown sugar, and warm spices like coriander, cumin, turmeric, and a hint of cayenne, the pork tenderloin becomes irresistibly tender and aromatic. After a quick sear for a caramelized crust, the tenderloin is oven-roasted to perfection, locking in its juicy texture and umami-filled marinade. This dish is elegantly finished with a drizzle of the simmered marinade-turned-sauce and a sprinkle of fresh cilantro for a fragrant garnish. Ready in under an hour, it’s the perfect fusion of sweet, savory, and spicy flavors to elevate your dinner table. Pair with steamed jasmine rice or sautéed vegetables for an authentic Indonesian-inspired feast!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 0.25 cup Soy sauce
- 0.5 cup Coconut milk
- 2 tablespoons Brown sugar
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 1 tablespoon Lime juice
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
In a medium bowl, whisk together the soy sauce, coconut milk, brown sugar, minced garlic, grated ginger, lime juice, ground coriander, ground cumin, turmeric powder, and cayenne pepper (if using).
Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag (or cover the dish) and refrigerate for 2 to 4 hours, turning occasionally.
Preheat your oven to 400°F (200°C).
Remove the pork tenderloin from the marinade and pat it dry with paper towels. Reserve the marinade.
Heat the vegetable oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2 to 3 minutes per side.
Pour the reserved marinade into the skillet and bring to a gentle simmer. Transfer the skillet to the preheated oven and roast the pork for 18 to 22 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven, transfer the pork to a cutting board, and let it rest for 5 minutes. Slice the pork into medallions.
Spoon the sauce from the skillet over the pork slices and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 26.9 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2673 mg | 57% | |
*The % Daily Value 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.
