Best Grilled Pork Tenderloin Asparagus With Peanut Dipping Sauce Recipes

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GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE



Grilled Asian Pork Tenderloin With Peanut Sauce image

Awesome recipe, yummy sauce! This is from the newest Fine Cooking magazine, (July 2007). We were having cocktails at some friends' house this afternoon, and we couldn't wait to make it, so went to the store and bought the ingredients we didn't have. We didn't have any sides, (besides the cocktails, LOL), we just picked at it and enjoyed! We didn't have time today, but next time we will marinate it longer, a few hours in the fridge for even MORE flavor! Try this! (Cook time does not reflect marinating time.)

Provided by Chef PotPie

Categories     Pork

Time 17m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 cup light coconut milk
1/2 cup smooth peanut butter
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons dark brown sugar
2 large garlic cloves, minced (2 1/2 teaspoons)
2 teaspoons ground coriander
2 (1 lb) pork tenderloin (about 2 pounds total)

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.

Nutrition Facts : Calories 520.2, Fat 24.5, SaturatedFat 6.1, Cholesterol 147.6, Sodium 1275.3, Carbohydrate 19.5, Fiber 2.5, Sugar 13.5, Protein 57.1

PEANUT BUTTER PORK TENDERLOIN



Peanut Butter Pork Tenderloin image

This recipe comes from a local cookbook called Recipes and Memories of Patrick W. Cox. It's different and tasty. I made a slight change in the ingredients but not much.

Provided by Nimz_

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs pork tenderloin
fresh ground black pepper
2 tablespoons soy sauce
2 tablespoons peanut butter
1/4 teaspoon ground red pepper
3 garlic cloves, minced
1/2 cup pineapple preserves

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Trim fat from tenderloin.
  • Sprinkle with fresh ground black pepper to taste.
  • Line a baking dish with parchment paper or aluminim foil.
  • Mix the soy sauce, peanut butter, red pepper and minced garlic together.
  • Spread mixture over pork loin.
  • Bake uncovered for 30 minutes.
  • Remove from oven.
  • Carefully spread pineapple preserves on top of pork loin.
  • Bake another 10 mintes or until meat reaches 150 degrees Fahrenheit.
  • Let stand for 5 minutes before serving.

SEARED PORK TENDERLOIN WITH SAUTEED TOMATO AND ASPARAGUS CREAM SAUCE



Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 sticks unsalted butter
1 tablespoon mustard powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground black pepper
1 small pork tenderloin, cut into 1 1/2-inch slices
1 pint heirloom cherry tomatoes, mixed colors
1 bunch asparagus
2 medium cloves garlic
3/4 cup heavy whipping cream
1 tablespoon balsamic vinegar
1 small bunch fresh sage, minced

Steps:

  • Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.
  • Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.
  • Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.
  • Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.
  • Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy!

HONEY DIJON PORK TENDERLOIN WITH ASPARAGUS



Honey Dijon Pork Tenderloin with Asparagus image

Believe it: this rich, saucy pork tenderloin can be on the table in less than 20 minutes. Recipe courtesy of Reynolds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 16m

Yield 4

Number Of Ingredients 10

1 Reynolds® Oven Bag, Large Size
2 tablespoons cornstarch
1/3 cup honey
1/4 cup Dijon-style mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (1 lb.) pork tenderloin, excess fat and silver skin removed*
1 lb. fresh asparagus spears, cut into thirds
1/3 cup chopped toasted pecans (optional)

Steps:

  • Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
  • Add corn starch, honey, mustard, Worcestershire sauce, salt and pepper to oven bag. Squeeze bag to mix ingredients.
  • Slice pork tenderloin 1-inch thick. Place pork and asparagus in bag. Turn bag several times to coat pork and asparagus with sauce. Place ingredients in an even layer.
  • Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Bake 12 to 14 minutes or until pork reads 145°F on thermometer. Let stand 5 minutes. Carefully cut bag open and serve. Garnish if desired.

Nutrition Facts : ServingSize 1 Serving

ASPARAGUS-STUFFED PORK TENDERLOIN



Asparagus-Stuffed Pork Tenderloin image

Asparagus looks lovely tucked inside this juicy pork tenderloin. The robust seasoning rub dresses up an eye-catching entree you'll be proud to serve for a special occasions. -Tonya Farmer of Iowa City, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1/4 teaspoon each onion powder, garlic powder, chili powder, salt, seasoned salt and poultry seasoning
1/8 teaspoon cayenne pepper
1 pork tenderloin (1 pound)
1 cup water
8 to 10 fresh asparagus spears, trimmed

Steps:

  • In a small bowl, combine the seasonings; set aside. Cut a lengthwise slit down the center of pork tenderloin to within 1/2 in. of bottom. Open so meat lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle 1/2 teaspoon seasoning mix over meat. , In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. Place asparagus lengthwise over tenderloin. , Fold meat over asparagus, starting with a long side, and secure with kitchen string. Sprinkle with remaining seasoning. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 201 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 299mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

PORK TENDERLOIN WITH GEORGE WASHINGTON CARVER PEANUT SAUCE



Pork Tenderloin with George Washington Carver Peanut Sauce image

Provided by Food Network

Categories     main-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup soy sauce
4 cloves garlic, minced
1 small onion, finely chopped
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
2 tablespoons white wine vinegar
2 tablespoons water
2 pork tenderloins, about 12 ounces each
2 bacon slices
1 cup milk
1/4 cup chunky peanut butter
1 onion, finely chopped
1/4 cup soy sauce
Red pepper flakes, to taste

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.

PORK TENDERLOIN WITH WINE SAUCE



Pork Tenderloin with Wine Sauce image

Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

  • Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

GRILLED PORK TENDERLOINS



Grilled Pork Tenderloins image

We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup honey
1/3 cup reduced-sodium soy sauce
1/3 cup teriyaki sauce
3 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 teaspoons ketchup
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)
Hot cooked rice

Steps:

  • In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

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