THAI TENDERLOINS


2 pork tenderloins
1 tsp. hot pepper sauce
1/4 cup orange juice
grated rind of 1 orange
1/4 cup chopped cilantro
2 cloves garlic, minced
3 Tbs. brown sugar
2 Tbs. each: soy sauce, peanut butter
2 tsp. grated ginger root
1/2 cup chicken broth


Place pork tenderloins in a plastic bag set in a bowl.
Combine remaining ingredients except chicken broth. Spoon
over pork; close bag. Marinate 4 to 24 hours in refrigerator.
Remove pork from bag, reserving marinade. Place tenderloins
on foil lined baking dish or cookie sheet. Roast at 375 F for
30 to 35 minutes. Meanwhile, combine reserved marinade with
chicken broth. Boil 3 to 4 minutes. Slice tenderloins; spoon
sauce over before serving. (from Teresa Johnson)


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