Indonesian Pork Tenderloin sliced on a cutting board.

Indonesian Pork Tenderloin

If you’re scrambling for an easy but fabulous dinner on a weeknight, Indonesian Pork Tenderloin will take pantry-ready ingredients and transform a tenderloin into a sweet and spicy masterpiece. Enjoy this super simple meal that takes virtually no effort whatsoever!

Indonesian Pork Tenderloin sliced on a cutting board.
Indonesian Pork Tenderloin

If you’re scrambling for an easy but fabulous dinner on a weeknight, Indonesian Pork Tenderloin will take pantry-ready ingredients and transform a tenderloin into a sweet and spicy masterpiece. Enjoy this super simple meal that takes virtually no effort whatsoever!

Indonesian Pork Tenderloin sliced on a cutting board.

Note: This recipe for Indonesian Pork Tenderloin was first published March 26, 2011 on Kitchen Confidante. Updated photos were added on October 14, 2018.

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.

She’s supermom.

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!

If you enjoyed this Indonesian Pork Tenderloin recipe, be sure to check out:

 Grilled Balsamic-garlic Crusted Pork Tenderloin (the most popular recipe on Kitchen Confidante!)
Adobo-style Grilled Pork Tenderloin
Pork Tenderloin with Cranberry Wine Sauce
Roast Pork Loin with Balsamic, Dijon, & Thyme

Indonesian Pork Tenderloin

If you’re scrambling for an easy but fabulous dinner on a weeknight, Indonesian Pork Tenderloin will take pantry-ready ingredients and transform a tenderloin into a sweet and spicy masterpiece. Enjoy the recipe for this super simple meal that takes virtually no effort whatsoever!
Course Main Course
Cuisine Indonesian
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 4 people
Calories 250kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe courtesy of Olivia Rebanal

Nutrition

Calories: 250kcal | Carbohydrates: 17g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 377mg | Potassium: 538mg | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 2.3mg | Calcium: 17mg | Iron: 1.6mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Roxanne

    I made this last week and it was delicious and tender and everyone loved it. Gonna try it with chicken breast tonight. Thanks for a super easy and delicious recipe!

    Reply
    • Liren Baker

      So thrilled you liked it! Isn’t it so easy and delicious? Hope everyone loves it with the chicken, too, Roxanne!

      Reply
  2. Laurie

    Hi again! I made this tonight, this time using chicken breasts, cubed and marinating them for a couple days. I threaded them on kabob skewers and baked in the oven. Then when they were done I basted with the chutney and turned the broiler on. flipped them once and broiled a little longer. Then I took the juices and spooned them over the meat. They turned out really good. Thanks again for a tasty recipe.

    Reply
    • Liren Baker

      Fabulous! I love how you made them into chicken kabobs – such a good idea! Thank you for coming back to let me know!

      Reply
  3. Laurie

    I made this last night. I have a peanut allergy so I used soynut butter. I also didn’t have soy sauce so I had to make some. Double check your ingredients before you cook lol. So I’m going to say it was alright. I will definitely make it again, this time with real soy sauce. But even with those issues it was good. My husband liked it and was even thinking of grilling it next time. Thanks for a new recipe.

    Reply
  4. Larissa

    I just made this for dinner tonight, and it was delicious! I substituted orange marmalade for the mango chutney, as I just did not have any mango chutney at home, and it still worked beautifully. Very simple and scrumptious! Thanks for the great recipe!

    Reply
    • Liren

      I’m so glad that you liked it, Larissa! I’ll be sure to try it with the orange marmalade next time – sounds like a fabulous substitute!

      Reply
  5. Jessica R.

    Happy New Year! Good ol’ Pintrest guided me to you and I’ve got this recipe on my Dinner Menu this week. Do you have any side dish/veggie that works well with this? I don’t have much experience with Indonesian flavors. Thanks! :)

    Reply
  6. Linda G.

    I just found this via Pinterest and this recipe sounds delicious! Thank you for sharing your uber-supermom friend’s recipe!

    Reply
  7. Shannon

    mango chutney.. Would like to have the recipe … thank you

    Reply
  8. Jessica

    I made this two weeks ago and my husband were fighting over who would get the leftovers. This is am amazing recipe–simple yet delicious. I’m making it again tonight!

    Reply
Kitchen Confidante®