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Indonesian Pork Tenderloin

Indonesian Pork Tenderloin

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: 3 ounces)


  • 1 (1-pound) pork tenderloin
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons reduced-fat creamy peanut butter
  • 1 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • Cooking spray
  • 1/4 cup apricot spreadable fruit


Preheat oven to 375°.

Trim fat from tenderloin. Combine soy sauce and next 3 ingredients, stirring well. Spread soy sauce mixture over tenderloin.

Place tenderloin on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. Bake, uncovered, at 375° for 30 minutes. Brush tenderloin with apricot spread. Bake 10 additional minutes or until meat thermometer registers 160°, basting often with apricot spread. Let stand 10 minutes before slicing.

Tip: Even though peanut butter is a high-fat food, the type of fat it contains is monounsaturated--a heart-healthy kind of fat.

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 0.0%
  • Fat: 8.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.6g
  • Carbohydrate: 8g
  • Fiber: 0.5g
  • Cholesterol: 79mg
  • Iron: 0.0mg
  • Sodium: 285mg
  • Calcium: 0.0mg

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Indonesian Pork Tenderloin Recipe