· 2 pork tenderloins, about 1 pound each
· 1 tablespoon olive oil
· Kosher salt and freshly ground black pepper
· ½ cup Chicken Stock
· ¼ cup Lite sour cream
· 2 tablespoons chopped fresh cilantro
2 Pour the Grilling Sensations® Indonesian Sambal Sauce over the tenderloins and let sit for 20 minutes at room temperature.
3 Preheat oven to 400 degrees.
4 Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe away any excess marinade and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center reads 140 degrees. Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.
5 Pour the marinade and the chicken stock into the skillet over high heat and boil for 8 to 10 minutes until reduced and thickened. Remove from heat and stir in the sour cream until mixed well. Cover to keep warm.
6 Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.
More sauces available from Grilling Sensations®