This pork dish was really delicious. You can use pork tenderloin, but I got some other cut of boneless pork from Costco (I can't remember the cut - it looked like a loin when it was cooked anyway) and it worked out just fine. It was lean as well. I also didn't have any limes, so I used lemon, and I had no cilantro. I just happened to have everything else hanging around though.
I covered my pan instead of placing the pork in the oven. Sometimes I'm just lazy that way. It would have taken extra effort to dig the oven proof pan out of the cupboard (it's at the bottom of the pile). Then I'd have had to put it back after.
Adapted from karmelowy.pl
(This blog is published in Polish, scroll down the pages for English)
Makes 4 servings
1 lb pork tenderloin (or thick piece pork chops)
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 teaspoon ground coriander
1/4 cup low sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoon creamy peanut butter
1 lime (or 1/2 a lemon), juiced
1/4 cup orange juice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
2 tablespoons canola oil
1 tablespoon fresh cilantro or parsley, chopped (optional)
In a small bowl, whisk together the apricot preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper. Try to get the mixture smooth.
Place pork in bag with the marinade and squish it around a bit. Seal the bag and squeeze out the air. I refrigerated mine overnight.
Over medium high, heat the oil in large non-stick pan. Sear the pork on all sizes for a few minutes per side. Mine could have browned a bit more but anyway. Once seared, cover he pan and continue to cook for about 15 minutes (turning once) or until cooked through. If you decided to dig out your oven proof pan, you can bake the pork at 375F instead. Let the meat rest for 10 minutes before slicing.
The original recipe suggests that while the pork is in the oven, you can bring the marinade to a boil and let it thicken up a bit to make a sauce. But I just ended up drizzling the pan juices over the meat after I sliced it.
Garnish with cilantro or parsley if you want to get fancy.