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Indonesian Pork Tenderloin |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Indonesian Pork Tenderloin recipe on the web!!_ pounds pork tenderloin cut in 1-inch cubes _ tablespoons vegetable oil _ cup pineapple juice _ teaspoons cornstarch ___ cup soy sauce ___ cup chunky peanut butter _ tablespoons sugar _ tablespoons lemon juice _ cloves garlic minced _ teaspoons coriander ground ___ teaspoon red bell peppers crushed _ 8-ounce cans water chestnuts whole, drained ___ pound mushrooms small, cleaned At least 1 hour or up to 1 day before serving: In a large skillet over medium-high heat, sauté pork in oil until browned and cooked through; set aside. In a 3-quart saucepan, mix pineapple juice and cornstarch until smooth. Stir in soy sauce, peanut butter, sugar, lemon juice, garlic, coriander and crushed red pepper. Stirring over medium-high heat, bring to a boil and boil for 1 to 2 minutes or until thickened. If making ahead, cover and refrigerate. About 30 minutes before serving: If necessary, reheat meat mixture over low heat. Add water chestnuts and mushrooms. Over medium heat, cook and stir until heated through. Transfer to a warm chafing dish and serve with small plates and forks. Indonesian Pork Tenderloin Mexican Pizzas Pizza Pockets Turkey And Ham Pinwheels |
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