2 pork tenderloins
2 cloves garlic, minced
2 tsp grated ginger root
¼ cup chopped cilantro
1 tbsp brown sugar
1 tsp hot sauce
¼ cup fresh-squeezed lime juice
2 tbsp soy sauce
2 tbsp peanut butter
½ cup chicken stock
Place the tenderloins in a large zip-top plastic freezer bag. In a small bowl, combine garlic, ginger, cilantro, sugar, Tabasco, lime juice, soy sauce and peanut butter. Pour mixture into the bag with pork. Seal the bag and squish around until pork is well coated. Place bag in a dish (in case of leaks) and refrigerate for 4-24 hours.
Preheat oven to 375 F (190 C). Line a baking pan and sides with foil. Remove tenderloins from the bag, reserving marinade, and place in foil-lined pan. Roast for 35 minutes.
Meanwhile, put reserved marinade in a small saucepan with chicken stock. Boil gently for about 5 minutes to make a sauce. Baste tenderloins with some of the sauce halfway through cooking time, reserving the rest. Once the tenderloins are cooked, stir any pan juices into the sauce. Let the tenderloins sit for 5 minutes, then serve sliced and with the sauce spooned over.
Preparation time: about 45 minutes ( but 4-24 hours marinating)