Supermom | Indonesian Pork Tenderloin
We all know one. She’s your neighbor next door. She’s your daughter’s hair stylist. She’s the woman in your yoga class.
In my case, she’s one of my best friends.
My dearest friend, Olivia, is a supermom. Not just a supermom, but an über-supermom. Don’t believe me? This mama to three manages a career as a small business lender, travels frequently for business (often with baby in tow!), cofounded the site urbanMamas, runs marathons, conquered Hood to Coast barely a year after giving birth, cycles here-there-and-everywhere all over Portland (can you say low car diet?), grows her own salad, harvests her own figs and jams them, makes fresh pasta for dinner, and makes. my. head. spin.
And I’m just scratching the surface. Just when I think she has a very full life, Olivia always seems to find the time and the energy to do more. To nurture her community. To nurture her marriage. To nurture herself. To nurture her family and friendships.
When I think I have it busy, I just think of Olivia. And I hang my head in shame. Truth be told, since I started this site, I have been struggling to keep up our lengthy email dialogues with one another. I miss that. I miss chatting about food with just her. We have been known to devote novel-esque email messages to one another revolving solely around food. And the wonderful thing about Olivia is that she knows how to make amazing dishes, both exceedingly elaborate and remarkably simple. When you’re a supermom, simple but brilliant recipes are key.
I wanted to share an example of a super simple meal that takes virtually no effort whatsoever. If you’re scrambling for an easy but fabulous dinner on a weeknight, Olivia’s Indonesian Pork Tenderloin will take pantry-ready ingredients and transform a tenderloin into a sweet and spicy masterpiece.
Now that you have dinner ready, go train for that marathon!
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Indonesian Pork Tenderloin
Recipe courtesy of Olivia Rebanal
- 1 1-lb pork tenderloin
- 2 tablespoons low sodium soy sauce
- 2 tablespoons reduced-fat creamy peanut butter
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- Vegetable cooking spray
- 1/4 cup mango chutney
Preheat oven to 375°F.
Trim fat from tenderloin. Combine soy sauce, peanut butter, red pepper flakes and garlic, stirring well. Spread mixture over tenderloin. Place on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. Bake, uncovered, for 30 minutes.
Brush tenderloin with mango chutney and bake for an additional 10 minutes, or until meat thermometer registers 160°F, basting often with chutney. Remove from oven and let stand 10 minutes before slicing.