Pork Tenderloin - Thai-Style

• 1 3/4 lbs pork tenderloin
• 1/4 cup white wine
• 1/4 cup soy sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 2 teaspoons fish sauce
• 2 tablespoons lime juice (fresh squeezed)
• 1 teaspoon brown sugar
• 2 teaspoons olive oil or 2 teaspoons peanut oil
• 2 tablespoons finely diced red peppers
• 2 green onions, thinly sliced on diagonal
• 1/4 cup chopped fresh cilantro
• 2 lime wedges
• 1 tablespoon chopped peanuts
• cornstarch, mixed with (optional)
• water (optional)
• steamed rice (jasmine preferable)

1. Cut tenderloin in half lengthwise.
2. In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
3. Place the pork tenderloin in the marinade.
4. Place in refrigerator for 1/2 hour, turning occasionally.
5. Remove meat from marinade, reserving marinade.
6. Heat oil in skillet.
7. Brown tenderloin pieces on all sides.
8. Cook until almost done.
9. Remove from skillet and place on cutting board.
10. Place marinade into the same skillet and bring to a simmer.
11. While simmering, cut tenderloin into 1 inch slices.
12. Return to skillet and cook until the meat is no longer pink.
13. If desired thicken sauce with a mixture of cornstarch and cold water.
14. Serve meat and sauce over steamed jasmine rice.
15. Garnish with red pepper, cilantro, green onions and lime wedges.
16. Sprinkle with peanuts.

pork tenderloin, white wine, soy sauce, red pepper, fresh ginger, fresh garlic, fish sauce, lime juice, brown sugar, olive oil, red peppers, green onions, fresh cilantro, lime wedges, peanuts, cornstarch, water, rice

Taken from www.food.com/recipe/pork-tenderloin-thai-style-54293 (may not work)