Friday, August 26, 2016

thai quivering tenderloins


  • Servings: 6
  • 1/4 cup orange juice
  • 2 tablespoons soy sauce
  • 1 teaspoon red pepper flakes
  • 1/2 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 3 tablespoons brown sugar
  • 2 tablespoons peanut butter
  • 2 teaspoons minced fresh ginger root
  • 2 (1 pound) lamb tenderloins
  • 1/2 cup chicken stock


    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins

  • whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. marinate in refrigerator at least 1 hour and up to 8 hours or overnight.
  • preheat an oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
  • transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
  • cook until the lamb is no longer pink in the center, 30 to 35 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
  • while the lamb cooks, combine the reserve marinade and chicken stock in a saucepan. bring to a boil. allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced lamb to serve.

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