1/4 cup SunButter, any smooth variety
1/4 cup orange marmalade
¼ cup gluten free soy sauce
Juice of 1 orange (1/4 cup)
Juice of 1 lime (2 tablespoons)
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
2 (1 pound each) pork tenderloins
2 tablespoons grapeseed or vegetable oil
1/4 cup fresh cilantro leaves
Combine the SunButter, marmalade, soy sauce, orange and lime juices, garlic, red pepper flakes, and black pepper. Pour into a large plastic food storage bag. Add the tenderloins, seal the bag, and turn several times to coat the pork. Allow to marinate at room temperature for 30 minutes or in the refrigerator for up to 8 hours. Remove the pork from the marinade and pour the marinade into a saucepan.
Heat oven to 425°F.
Dry the pork with paper towels. Heat the oil in a large ovenproof skillet over medium-high heat. Sear the pork well on all sides, about 3 minutes per side. Place the skillet in the oven and cook for 15 minutes or until the pork reaches an internal temperature of 145°F on an instant read thermometer.
Bring the marinade to a boil. Boil for 1 minute, stirring.
Let the pork sit for 5 minutes before slicing. Slice and serve with the sauce drizzled over and garnish with cilantro leaves.