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!
Indonesian Pork Tenderloin sliced on a cutting board.
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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
Author Liren Baker


  • 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.


Recipe courtesy of Olivia Rebanal


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
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