Put the tenderloins in a large airtight freezer bag and set aside.
Put remaining ingredients in a medium bowl and season with white pepper to taste. Pour marinade over the pork then seal the bag, removing as much air as possible.
Shake the bag to evenly distribute the marinade. Let marinate in the refrigerator for 12-72 hours, depending on taste preferences and time available.
Preheat oven to 190 ° C (375 ° F).
Remove tenderloins from the bag and place on a baking sheet.
Cook on the middle rack of the oven 20-25 minutes, or until cooked but still slightly pink in center. Once the meat is cooked, remove from oven and cover loosely with a sheet of aluminum foil. Let sit 5 minutes.
Meanwhile, pour the remaining marinade in small saucepan and bring to boil. Reduce heat and cook until reduced by one third.
Finely slice the pork and place the slices esthetically in a slightly overlapping circular pattern on a large platter.
Moisten with the reduced marinade and garnish with toasted peanuts or nuts.
Serve directly on the table with a Chinese stir-fry and white rice.
Filets de porc express au Pad Thaï
Préparation : 20 minutes
Cuisson : 30 minutes / mariner : 12 à 72 heures
Portions : 6 portions