Peanut-Orange Pork Tenderloin
Serves: 4
Add some vitamin C to your peanut sauce, add some flavor to your meal.
Ingredients
| 1/2 | cup orange marmalade |
| 1/4 | cup orange juice |
| 2 | tbsp reduced-fat peanut butter |
| 1 | tbsp Dijon mustard |
| 1 | tsp ground cumin |
| 1 | tsp vegetable oil |
| 1/2 | tsp coarse salt |
| 1/4 | tsp chili paste |
| 1 | pound pork tenderloin, trimmed of fat |
Directions
Process the first eight ingredients in a food processor until smooth. Pour into a shallow dish. Add pork; turn to coat.
Refrigerate for 1 hour. Preheat oven to 400°F. Place the pork on a foil-lined baking sheet (reserve marinade). Roast each side for 10 minutes.
In a saucepan, lightly boil the remaining marinade for 3 minutes. Slice the pork into thin slices. Serve with warm peanut-orange sauce.
