This is one of those recipes I found somewhere and set aside, but kept peeking back at it now and then. I finally ran out of reasons not to try it and am kicking myself for not trying it sooner. The changes I made for an even better flavor in our opinion.
INDONESIAN PORK ROAST ala TAMY
2 pound pork tenderloin
4 tablespoonslow sodium soy sauce
4 tablespoonsreduced-fat JIF creamy peanut butter
2 teaspoons crushed red pepper flakes
4 cloves garlic, minced
PAM
1/2 cupmango chutney apricot pineapple jam
6-8 slices bacon**
2 pound pork tenderloin
4 tablespoons
4 tablespoons
2 teaspoons crushed red pepper flakes
4 cloves garlic, minced
PAM
1/2 cup
6-8 slices bacon**
- Preheat oven to 375 degrees.
- Combine soy sauce, peanut butter, red pepper flakes and garlic, mixing well.
- Using a heavy duty cookie sheet or roasting pan line it with heavy duty foil.
- Spray with pure. Arrange bacon slices.
- Spread 1/4 of mixture over bacon slices.
- Top with tenderloin.
- Spread remaining sauce on top and sides.
- Wrap bacon slices up and over securing with toothpicks.
- Roast, uncovered for 45 minutes.
- Brush evenly with jam and bake for an additional 15 minutes.
- Turn off oven and let rest 10 minutes.
- Slice and serve.
**I bought my tenderloin at costco and instead of being a whole tenderloin it was 2 halves. So I used bacon slices to wrap it as a whole and that addition made a fantastic difference.