Gluten Free, Nut Free Indonesian Pork Tenderloin Recipe

by Carol Kicinski on December 2, 2014

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With so much attention on “the big holiday meals” it seems weeknight dinners get forgotten about this time of year. But what we still need to do every night is eat! And if you have to eat, you may as well eat well.

This Indonesian Pork Tenderloin is one of my favorite types of recipes – easy enough for Wednesday night, fancy schmancy enough for Saturday night.

Marinating the pork tenderloins ensures they will be moist and flavorful and in turn becomes an exotic, delicious sauce. You can either do a quick marinade for 30 minutes at room temp or up to 8 hours in the fridge. If you have a few extra minutes before you leave for work, just whip up the marinade, pop the pork into the fridge and you’re half way done when you get home and need to get dinner on the table.

I used Sunbutter in the marinade; not only to keep the recipe peanut free but because I love the roasted, rich quality it adds to the pork.

Everyday dinners don’t need to be boring. And I think this recipe is proof positive of that!

Gluten Free, Nut Free Indonesian Pork Tenderloin Recipe


¼ cup creamy Sunbutter
¼ cup orange marmalade
¼ cup gluten free soy sauce
Juice of 1 orange (¼ cup)
Juice of 1 lime (2 tablespoons)
2 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
2 (1 pound each) pork tenderloins
2 tablespoons grapeseed or vegetable oil
¼ cup fresh cilantro leaves


Combine the Sunbutter, marmalade, soy sauce, orange and lime juices, garlic, red pepper flakes, and black pepper. Pour into a large plastic food storage bag. Add the tenderloins, seal the bag, and turn several times to coat the pork. Allow to marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours. Remove the pork from the marinade and pour the marinade into a saucepan.

Preheat oven to 425 degrees.

Dry the pork with paper towels. Heat the oil in a large ovenproof skillet over medium-high heat. Sear the pork well on all sides, about 3 minutes per side. Place the skillet in the oven and cook for 15 minutes or until the pork reaches an internal temperature of 145 degrees on an instant read thermometer.

Bring the marinade to a boil. Boil for 1 minute, stirring.

Let the pork sit for 5 minutes before slicing. Slice and serve with the sauce drizzled over and garnish with cilantro leaves.


Serves 6

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