Best Peanut Pork Tenderloin Recipes

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GRILLED GINGER-PEANUT PORK TENDERLOIN



Grilled Ginger-Peanut Pork Tenderloin image

Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!

Provided by DIANA F

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h30m

Yield 6

Number Of Ingredients 9

2 (16 ounce) pork tenderloins, trimmed of fat
3 tablespoons soy sauce
1 ½ teaspoons sugar or sugar substitute
1 tablespoon sesame oil
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon curry powder
1 tablespoon minced fresh ginger
½ teaspoon salt

Steps:

  • Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
  • Preheat an outdoor grill for high heat.
  • Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 1.7 g, Sodium 702.9 mg, Sugar 1.4 g

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.

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.

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

TOTALLY THAI PORK TENDERLOIN WITH PEANUT SAUCE



TOTALLY THAI PORK TENDERLOIN WITH PEANUT SAUCE image

Categories     Nut     Pork     Grill/Barbecue

Yield 8 servings

Number Of Ingredients 26

Marinade:
1 16 oz. can unsweetened coconut milk
2 Tbsp. fish sauce
2 tsp. ground coriander
2 tsp. curry powder
2 Tbsp. brown sugar
3 lb. pork tenderloin
Dressing:
2/3 cup white vinegar
2/3 cup brown sugar
½ tsp. salt
4 Serrano chilies, minced
Peanut Sauce:
2 Tbsp. olive oil
2 shallots, minced
1 1/3 cup peanut butter
3 tsp. red curry paste
2 tsp. fish sauce
1 16 oz. can unsweetened coconut milk
3 Tbsp. fresh lime juice
Salt to taste
Cucumber Salad:
4 English cucumbers, peeled, halved lengthwise, thinly sliced
½ cup cilantro, finely chopped
4 Tbsp. basil, finely chopped
2/3 cup peanuts, chopped

Steps:

  • Marinade: Mix all marinade ingredients in a large bowl. Add the pork tenderloins and let stand for 10 minutes, turning once. Dressing: In a medium saucepan, combine vinegar, brown sugar and salt. Simmer over medium heat, stirring, just until sugar dissolves. Add the 4 minced Serrano chilies. Pour dressing into medium bowl and let cool. Pork: Preheat grill. Remove pork tenderloins from marinade and grill until browned on all sides and firm to the touch, about 15-20 minutes. Transfer to cutting board, cover loosely with foil and cool for 15 minutes. Peanut Sauce: Heat oil in a medium skillet. Add the shallot and cook over medium heat until soft, about 2 minutes. Stir in peanut butter, red curry paste, fish sauce, and coconut milk. Simmer on low heat until slightly thickened, about 2 minutes. Add lime juice and season with salt. Cucumber Salad: Add cucumbers to the reserved dressing and toss. Stir in cilantro and basil. Mound the cucumber salad in the center of a large serving platter. Thinly slice the pork and arrange around the salad. Sprinkle with peanuts, and serve the peanut sauce on the side.

GRILLED PORK TENDERLOIN SATAY WITH PEANUT SAUCE | BY ANDREA JANSSEN



Grilled pork tenderloin satay with peanut sauce | By Andrea Janssen image

Delicious grilled pork tenderloin satay from the BBQ with a recipe for a creamy peanutsauce, makes every grill moment a party. An easy Indonesian recipe

Provided by @MakeItYours

Number Of Ingredients 14

1 pound pork tenderloin (cut into 1 x 1 inch cubes (2 x 2 cm))
1 clove garlic (crushed)
1 inch ginger (grated)
½ cup sweet soy sauce
½ cup sunflower oil
2 tablespoons brown sugar
½ lemon (juice)
1 teaspoon pepper
2 teaspoons salt
4 tablespoons peanut butter (or ground nuts)
4 tablespoons brown sugar
1 tablespoon sriracha
2 tablespoons sweet soy sauce
½ cup coconut milk

Steps:

  • HowToSection Grilled pork tenderloin satay from the BBQ Array
  • HowToSection Creamy peanut sauce Array

PORK TENDERLOIN W/ASIAN PEANUT SAUCE



PORK TENDERLOIN W/ASIAN PEANUT SAUCE image

Categories     Pork     Quick & Easy

Yield 6-8 servings

Number Of Ingredients 10

No stick cooking spray
3 Tbsp. oil
salt and pepper
2 (1 lb.) boneless pork tenderloins
1/2 c. chicken broth
1/2 c. Creamy Peanut butter
1/2 c. hoisin sauce
2 tsps. minced fresh ginger
2 tsps. minced garlic
Chives or green onion tops, sliced, for garnish

Steps:

  • Heat oven to 375. Spray a shallow roasting pan with no-stick cooking spray. Heat oil in large skillet over med. high heat. Season tenderloins liberally w/salt and pepper. Brown each tenderloin on all sides in skillet. Transfer to prepared roasting pan. Roast 15 min. or until 160o. Whisk broth, peanut butter and hoisin sauce together in small saucepan, over med. heat, until smooth. Stir in ginger and garlic. Remove from heat. Transfer roasted meat from oven to cutting board. Tent w/ foil. Allow to rest 10 min. Slice and serve drizxzled w/warm peanut saude, garnish w/chives.

GRILLED PORK TENDERLOIN & ASPARAGUS WITH PEANUT DIPPING SAUCE



Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce image

How to make Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce

Provided by @MakeItYours

Number Of Ingredients 10

1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1 teaspoon peeled and grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon lemon pepper
1 pound fresh asparagus, rinsed and snapped
1 pound pork tenderloin
1/2 cup peanut butter (smooth or crunchy)

Steps:

  • How to make it
  • Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.
  • Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
  • Add the peanut butter to the reserved marinade and whisk the mixture until smooth.
  • Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145º in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150º). Meanwhile, grill the asparagus spears for 2 minutes per side.
  • Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.
  • Nutritional Information
  • Per serving: Calories 431 ● Protein 35g ● Carbohydrates 14g ● Total Fat 27g ● Saturated Fat 6g ● Cholesterol 75mg ● Sodium 1141mg

PEANUT PORK TENDERLOIN



Peanut Pork Tenderloin image

Pork tenderloin marinated in a satay marinade that's pan seared and roasted before being served in a tasty peanut sauce!

Provided by @MakeItYours

Number Of Ingredients 22

1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 stalks lemongrass, minced
1 shallot, minced
2 cloves garlic, minced/grated
1 tablespoon galangal (or ginger), grated
1 lime, zest and juice
1 bird's eye chili, minced
2 tablespoons fish sauce (or soy sauce)
2 tablespoons palm sugar (or brown sugar)
1 (2-3 pound) pork tenderloin
1 tablespoon oil
1 tablespoon oil
1 tablespoon red curry paste
1/4 cup peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons palm sugar (or brown sugar)
1 tablespoon chili sauce such as sriracha (or to taste)
2 tablespoons peanuts roasted and chopped

Steps:

  • Mix the coriander, cumin, turmeric, lemongrass, garlic, galangal, lime zest, lime juice, chili, fish sauce, and sugar and marinate the pork in it overnight, covered, in the fridge.
  • Heat the oil in a large oven safe pan/skillet over medium-high heat, add the pork and brown on all sides.
  • Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, before setting aside it to rest, covered, for 5 minutes.
  • Slice and enjoy topped with peanut sauce!
  • Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.
  • Add everything else, mix well, bring to a simmer and cook until it thickens a bit, about 2-3 minutes.

PORK TENDERLOIN WITH GEORGE WASHINGTON CARVER PEANUT SAUCE



Pork Tenderloin with George Washington Carver Peanut Sauce image

How to make Pork Tenderloin with George Washington Carver Peanut Sauce

Provided by @MakeItYours

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.

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