Indonesian Pork Tenderloin Recipe

5 2 3
Indonesian Pork Tenderloin Recipe
Indonesian Pork Tenderloin Recipe photo by Taste of Home
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Indonesian Pork Tenderloin Recipe

Read Reviews
5 2 3
Publisher Photo
From Houston, Texas, Margaret Haugh Heilman shares her favorite recipe for tangy grilled pork tenderloin. Marinated in soy sauce, lime juice, red pepper and ginger, the meat takes on plenty of flavor-and is special enough for company.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.

Ingredients

  • 3 tablespoons lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoon stir-fry sauce
  • 4-1/2 teaspoons grated fresh gingerroot
  • 1 teaspoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 pork tenderloin (1 pound)

Directions

In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Indonesian Pork Tenderloin in Light & Tasty June/July 2001, p44

Nutritional Facts

4 ounce-weight: 178 calories, 6g fat (2g saturated fat), 68mg cholesterol, 486mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat.

  • 3 tablespoons lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoon stir-fry sauce
  • 4-1/2 teaspoons grated fresh gingerroot
  • 1 teaspoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 pork tenderloin (1 pound)
  1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. Yield: 4 servings.
Originally published as Indonesian Pork Tenderloin in Light & Tasty June/July 2001, p44

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MY REVIEW
annrms User ID: 2649709 251911
Reviewed Jul. 27, 2016

"Awesome! The marinade flavors the meat to perfection with no need to baste further! Served the reserved marinade as a sauce! I did not use the stir-fry sauce because I did not want the added sugar and other additives. It still came out delicious! Will definitely make this again."

MY REVIEW
MarineMom_texas User ID: 31788 250484
Reviewed Jul. 15, 2016

"Hubby prepared this delicious pork tenderloin for our dinner tonight and let me tell you, this recipe is a winner. Absolutely fabulous flavor. We follow the recipe exactly and it was so tender and delicious. This is a keeper.

Volunteer Field Editor"

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