Best 8 Pork Tenderloins With Asian Peanut Sauce Recipes

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

PORK IN PEANUT SAUCE

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

PORK TENDERLOINS WITH ASIAN PEANUT SAUCE

Steps:

• Preheat oven to 375°F.
• Spray a shallow roasting pan with no-stick cooking spray. Heat oil in a large skillet over medium-high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet.
• Transfer meat to prepared roasting pan. Roast tenderloins for 15 minutes, or until instant-read thermometer reaches 160°F
• Transfer roasted meat to cutting board. Tent with foil. Allow meat to rest 10 minutes. Slice into medallions and serve with Asian Peanut Sauce and garnished with sliced chives or scallions.
• For Peanut Sauce: Whisk chicken broth, peanut butter, and hoisin sauce together in a small saucepan over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.

PORK TENDERLOIN WITH GEORGE WASHINGTON CARVER PEANUT SAUCE

Steps:

• In a glass baking dish, combine the soy sauce, garlic, onion, cayenne pepper, coriander, vinegar, and water. Stir to blend. Add the tenderloins and turn to coat them on all sides. Cover and refrigerate for at least 8 hours, turning occasionally. Remove the tenderloins from the refrigerator at least 30 minutes before baking. Transfer the tenderloins to a shallow roasting pan, reserving the marinade. Place 1 bacon slice on top of each tenderloin. Preheat the oven to 325 degrees. In a small saucepan, boil the reserved marinade for at least 5 minutes, then set aside. Roast the tenderloins uncovered, basting often with the marinade, for about 1 hour, or until a meat thermometer inserted in the thickest part of the meat reads 160 degrees. While the pork is roasting, make the peanut sauce: In a blender, combine all the sauce ingredients and pulse until smooth. Place in a small saucepan and cook over low heat, stirring frequently, for about 5 minutes, or until the sauce is heated thoroughly, adding more liquid if it is too thick. Set aside and keep warm. Place the roasted pork on a platter, cover loosely with aluminum foil, and let stand for 10 minutes; then slice and serve with the warm peanut sauce.

ASIAN PORK TENDERLOIN

Steps:

• In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often., Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices.

GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE

Steps:

• In large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic and coriander to make a smooth sauce.
• Trim the pork of excess fat and silverskin.
• Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.
• Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2 inch thickness.
• Place the pork loins in a bowl with marinade and turn to coat. Let marinate 10-20 minutes, (or up to several hours in the refrigerator.)
• While pork marinates, heat gas grill on high, clean and oil grates.
• Remove tenderloins from marinade, letting excess marinade drip back into the bowl, (don't discard the marinade.).
• Grill, uncovered, turning once, until just cooked through, 5-7 minutes. (Cut into one to check.) Transfer to a carving board and let stand 5 minutes.
• Meanwhile, pour marinade into small saucepan and add 2 tablespoons of water, bring to boil, reduce heat and simmer for 3 minutes. If sauce seems too thick, thin it with 1-2 tablespoons water.
• Slice pork and serve with sauce on the side.

PEANUTTY PORK STIR-FRY

Steps:

• Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender., Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

Steps:

• Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
• Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
• Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
• Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.