1 (14 oz.) bag Stauffer’s® Ginger Snaps, finely crushed
1/2 cup Panko or dry bread crumbs
3 tablespoons cilantro leaves, finely chopped (plus sprigs for garnish)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup hoisin sauce
1 tablespoon orange or lime juice
2 teaspoons sriracha or other Asian hot sauce, or to taste
3 (16 ounces each) pork tenderloins, trimmed
Sweet Chili Drizzle:
1 cup Thai sweet chili sauce
2 tablespoons orange or lime juice
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil.
Combine Ginger Snap crumbs, bread crumbs, cilantro, salt and pepper in large shallow dish. Set aside.
In small bowl, whisk together hoisin, orange (or lime) juice, and hot sauce.
Brush tenderloins all over with hoisin mixture. Roll tenderloins in Ginger Snap mixture, coating completely; pressing gently to adhere. Arrange on prepared baking sheet.
Bake until an internal temperature of 160 degrees has been reached, 25 to 35 minutes. Transfer to cutting board and let rest 5 minutes. Slice pork diagonally into 1/2-inch thick slices.
Meanwhile, whisk together sweet chili sauce, orange juice, soy sauce and sesame oil in small bowl.
To serve, arrange pork slices on serving platter and drizzle with Sweet Chili sauce. Garnish with cilantro sprigs, if desired.
Makes 8 to 12 servings.