3 lbs. pork tenderloin
1 cup soy sauce
1/2 cup honey
2 Tablespoons brown sugar
1 Tablespoon ground coriander
1 Tablespoon minced garlic
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons ground black pepper
4 oz. hazelnut liqueur

Peanut Sauce:
5 Tablespoons peanut butter
3/4 cup pineapple juice
1/4 cup soy sauce
1 Tablespoon orange juice
1 Tablespoon orange zest
1 Tablespoon brown sugar
1/8 teaspoon cayenne
1 teaspoon chopped parsley
1 Tablespoon chopped shallots


Combine all ingredients (except peanut sauce) and let tenderloins marinate, covered and refrigerated, for one hour. Remove pork from marinade, pat dry with towel. Strain the marinade into a saucepan and reduce by one-half. To the reduction add additional 1/4 cup honey and 1 teaspoon ground coriander. Cover and keep warm. Preheat oven to 375°F and griddle to 350°F. Lightly brown tenderloins on all sides on griddle and remove to oven for 15 minutes, basting once with reduced marinade. Slice tenderloins into thin, angled slices and place in warming oven. Ladle 1 ounce of the peanut sauce onto pre-warmed plates and swirl to cover inside of plate completely. Place 4-5 slices of pork down the center of each plate. Drizzle with some of the remaining marinade.

Peanut Sauce: In double boiler, combine 5 Tablespoons peanut butter, 3/4 cup pineapple juice, 1/4 cup soy sauce, 1 Tablespoon each orange juice, orange zest and brown sugar, 1/8 teaspoon cayenne, 1 teaspoon chopped parsley and 1 Tablespoon chopped shallots. Heat gently until combined and creamy. Just prior to serving, heat 3/4 cup heavy cream and stir into sauce.

Makes 12 servings.

Recipe courtesy of the National Pork Producers Council.

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