|2||garlic cloves, minced, divided|
|4||teaspoons minced ginger, divided|
|3||tablespoons lemon juice, divided|
|2|| tablespoons lower sodium soy sauce,
|2||teaspoons grated orange zest|
|1||pound pork tenderloin, trimmed|
|4||teaspoons peanut oil, divided|
|1/4||teaspoon salt, divided|
|1/4||teaspoon ground black pepper, divided|
|1/3||cup finely chopped shallots|
|1/4||cup creamy peanut butter|
|1/3||cup apricot preserves|
|2||tablespoons chopped cilantro|
- Combine half the garlic, 2 teaspoons of the ginger, 1 tablespoon of the lemon juice, 1 tablespoon of the soy sauce and zest in a bowl; add the pork and turn well to coat. Let it stand at room temperature for 30 minutes.
- Preheat the oven to 425°F. Coat a shallow rimmed baking sheet with cooking spray.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Remove the pork from the marinade and season it with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add the pork to the skillet and cook, turning occasionally, until browned on all sides, 6-8 minutes. Transfer to the prepared baking sheet. Roast until a thermometer inserted into the thickest part of the pork registers 145°F. Remove from the oven and let stand 5 minutes.
- Heat the skillet over medium-high and add the remaining 2 teaspoons oil. Stir in the shallots, remaining 2 teaspoons ginger and garlic; cook, stirring occasionally, until starting to soften, 1-2 minutes. Add the remaining 2 tablespoons lemon juice, 1 tablespoon soy sauce, peanut butter and preserves; bring mixture to a boil and cook, stirring 1 minute. Remove from the heat and stir in 1/3 cup water, cilantro, and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Cut pork into 12 slices and serve topped with peanut sauce.
A piquant sauce turns a simple pork tenderloin into a wonderful meal—with very little effort.
Nutrition per serving
Calories: 336, Protein: 26g, Carbohydrates: 25g, Fiber: 2g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 60mg,