Fabulous Pork Tenderloin Recipe

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11 votes | 28758 views

I know that's a bold title, but this Pork Tenderloin is truly phenomenal. The sauce has a mix of Thai and Middle Eastern flavors that is harmonious and unforgettable at the same time. It's also really easy to make but looks and tastes like what you would get in a 4 star restaurant. An all around winner!

Prep time:
Cook time:
Servings: 6-8


Cost per serving $1.40 view details


  1. In a mini food processor or a small bowl, combine all the marinade ingredients. Put the tenderloins in a zip-lock bag and pour in the marinade. Turn the tenderloins in the bag to coat them evenly. Close the bag and refrigerate for at least 2 hours or overnight.
  2. Preheat oven to 375 F. Put the pork in a roasting pan with the marinade and pour 1/2 cup of the broth in the pan. Roast for about 35 minutes or until the meat is 160 F at the center.
  3. Put the tenderloins on a serving platter and cover loosely with aluminum foil. Let it rest for 10 minutes and then slice it thinly.
  4. Meanwhile, put the roasting pan on top of the stove and add the remaining 1 cup chicken broth, the lime juice, and coconut milk. Cook over med-hi heat for 2-3 minutes, or until slightly thickened. Stir in the cilantro. Taste and adjust for seasonings. Pour over the pork slices and serve immediately.
  5. We had simple sides of baked potatoes, baked sweet potatoes, and a fresh cucumber/lemon salad. The potatoes were perfect because we could use them to sop up the delicious sauce!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 189g
Recipe makes 6 servings
Calories 193  
Calories from Fat 103 53%
Total Fat 11.71g 15%
Saturated Fat 3.64g 15%
Trans Fat 0.04g  
Cholesterol 51mg 17%
Sodium 528mg 22%
Potassium 462mg 13%
Total Carbs 4.45g 1%
Dietary Fiber 1.0g 3%
Sugars 1.41g 1%
Protein 17.72g 28%
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  • Nancy Miyasaki
    I would definitely recommend this dish. It makes a great weeknight family dinner, but would also be a great dinner party feature dish.
    I've cooked/tasted this recipe!
    • Mary Joseph
      This was amazing! I loved the sauce, it had definite Thai flavors, which I love. I poured some sauce over my baked potato instead of sour cream like I usually do and it was incredible. I can't wait to make this at home.
      • Aspen Lee-Moulden
        I made this for dinner tonight. It was amazing! I really can't say a negative thing about it. I love Thai flavors and this did not disappoint! I did use fresh ginger since I had it on hand. I also let the sauce simmer for about 5-6 minutes to intensify the flavors. This is an excellent dish. I agree it would be perfect for a dinner party. I served it with Jasmine rice and fresh broccolini.
        I've cooked/tasted this recipe!
        This is a variation
        • laurel lee
          I will dream about this sauce - rich, sweet, spicy, subtle - it's hard to explain but easy to eat. Prepare to eat too much. I haven't made it yet, but now that I've had it - I plan to make for my family, and then some. Over rice seems like the easiest way to extend the sauce to everything on my plate, maybe green beans - ahh I'm dreaming now.
          • Joyce Leung
            Great tasting pork tenderloin!. The meat is juicy and tender. The spices blend very to create a subtle flavor that goes well with pork, and the coconut milk in the sauce rounds off the flavors of the spices.
            I've cooked/tasted this recipe!
            • Kae Jeffers
              We did not like this recipe at all. Followed the recipe exactly. We love this type of food, but it did not taste like something we would ever make or eat again. We trashed the leftover. Tasted like boiled pork.
              I've cooked/tasted this recipe!
              • Melinda
                Great recipe - a keeper for sure.
                I've cooked/tasted this recipe!
                1 reply


              • ShaleeDP
                January 8, 2013
                I am not a great steak cook but this recipe will help me get it done right! Thanks for sharing.
                • Aspen Lee-Moulden
                  November 10, 2008
                  I made this again for dinner tonight but had to make 2 changes - I didn't have any peppers on hand and I didn't have any time to marinate. It still came out amazing. Since I didn't have the peppers I upped the garlic and ginger (fresh) and it marinated about 20 minutes before I put it in the oven. The entire pork loin was devoured by my family. This is so, so good.

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