Thai Quivering Tenderloins

Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl.

Lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins.

Marinate in refrigerator at least 1 hour and up to 8 hours or overnight.

Preheat an oven to 375 degrees F (190 degrees C).

Line a baking sheet with aluminum foil.

Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.

Cook until the pork is no longer pink in the center, 30 to 35 minutes.

An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

While the pork cooks, combine the reserve marinade and chicken stock in a saucepan.

Bring to a boil.

Allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes.

Cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced pork to serve.