PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
PORK LOIN IN PEANUT SAUCE
We call this recipe Pork Loin in Peanut Sauce-but it's so much more than that! It's a rich combo of onions, garlic, tomato sauce and ancho peppers too.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Transfer to roasting pan. Add 1 cup broth; cover. Bake 1-1/4 hours or until meat is done (145°F), basting every 30 min.
- Meanwhile, cook and stir onions and garlic in grill pan or skillet on medium-high heat 5 min. or until crisp-tender. Remove from pan; peel garlic. About 30 min. before meat is done, blend remaining broth, tomato sauce, ancho peppers, chipotle pepper, 1/2 cup nuts, onions and garlic in blender until smooth. Heat remaining oil in medium saucepan on medium heat. Add prepared sauce; cook 15 min., stirring occasionally.
- Remove meat from oven. Let stand 3 min. Chop remaining nuts. Slice meat; place on platter. Drizzle with sauce; top with remaining nuts, cheese and cilantro.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
THAI STYLE PORK LOIN WITH PEANUT SAUCE RECIPE CARD
Here is a really easy recipe for Thai style pork tenderloin with peanut sauce. The sauce has a really nice flavor with garlic, coconut milk, soy, ginger and cilantro. Make this a meal or serve as an appetizer.
Provided by Analida Braeger
Categories Main dish
Time 6h40m
Number Of Ingredients 13
Steps:
- Place pork loin in a large Ziploc bag.
- In a bowl mix together the garlic, mustard, soy sauce, orange juice, salt and pepper. Pour over the pork and allow to marinate about 6-8 hours.
- Preheat oven to 350°F
- Place pork loin in glass baking dish with marinade. Cook until internal temperature is 150°F. (about 25 minutes). Baste pork loin using a turkey baster about every 10 minutes. Remove from oven.
- Cover and allow to rest for about 5-10 minutes.
- In a small saucepan on low heat mix all sauce ingredients. Stir with a wooden spoon until all ingredients are well integrated. Continue to stir for about 5 minutes until the consistency is smooth. Transfer to a small bowl and serve over sliced pork loin. Garnish with green onion.
Nutrition Facts : Calories 328 kcal, Carbohydrate 6 g, Protein 37 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 89 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PORK BELLY IN PASILLA SAUCE
Provided by Food Network
Categories main-dish
Time P1DT9h50m
Yield 1 portion
Number Of Ingredients 38
Steps:
- For the pork belly rub: Combine the brown sugar, salt, mustard and paprika in a bowl.
- For the pork belly: Trim the pork bellies and cut them into 6-inch squares. Score them horizontally and vertically on the fat side of the belly. (The score should be roughly 1/4-inch deep made with the tip of the knife.) Coat the bellies heavily with 1 cup rub and place inside a vacuum seal bag. Add the fat, garlic and thyme to the bag. Vacuum seal airtight and cure, refrigerated, overnight, or for up to 24 hours.
- Set a thermal circulator to 190 degrees F.
- Add the pork belly in the bag to the water bath. Cook 24 hours, then transfer to an ice bath and chill until the pork is under 40 degrees F. Remove the bellies from the bag, then pat dry with a towel and cut into roughly 6-ounce portions. Reserve for deep frying later.
- For the pasilla sauce: Preheat a grill to medium-high heat and preheat the oven to 350 degrees F.
- Place tomatoes and onions in a bowl and sprinkle with salt, pepper and olive oil. Place on grill and cook 2 to 3 minutes on each side.
- Place macadamia nuts in a baking pan and bake 5 to 10 minutes.
- Saute garlic and chiles in a pot on medium heat until the flavors begin to meld, 1 to 2 minutes. Add the chicken stock, lime juice, cumin and bay leaves and bring to a simmer. Puree in a blender until the sauce is very fine and smooth. Season to taste and finish the sauce with lime juice until the desired acidity has been reached. (Be careful when blending a sauce that is hot! It has a tendency to make a mess of your kitchen if you do not start off blending on slow. Also make sure blender is covered. Gradually work your speed up to full blast to get the velvet texture of the sauce, about 2 minutes total in the blender.)
- For the pickled carrots: Heat the vinegar, brown sugar and salt in a saucepot until it boils, 5 to 6 minutes. Pour the hot liquid over the carrots in a heatproof container and chill overnight.
- For the sour apple slaw: Julienne the cucumber on a mandoline into a bowl. Core the apples (leave the skin on) and julienne on the mandoline into the same bowl. Shave the cabbage paper-thin and add to the bowl. Add the salt, granulated sugar, pepper, lime juice, cilantro and 1 cup pickled carrots. Adjust salt, sugar and lime as needed.
- For the pork belly in pasilla sauce: Heat the oil in a 6- to 8-quart pot to 350 degrees F.
- Fry 6 ounces pork belly until golden brown, 4 to 6 minutes. Remove to paper towels and dab with additional paper towels to remove any extra grease.
- Heat up 3 ounces pasilla sauce. Place sauce in a circle on a plate. Plate 2 tablespoons slaw in the center of the sauce, followed by the fried pork belly. Place 2 tablespoons slaw on top. Garnish with the micro greens on the very top of the slaw and drizzle Paprika Oil around the plate.
- Steep paprika in oil in a small saucepan over low heat until it comes to a boil or 30 minutes. Allow to chill at room temperature for a few hours, then strain through a fine-mesh strainer.
SUNNY'S EASY 4-INGREDIENT PULLED PORK
Provided by Sunny Anderson
Categories main-dish
Time 8h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle the pork butt generously with salt, black pepper and about a tablespoon ground cumin. Place in a slow cooker.
- In a medium bowl, whisk together the salsa, peanut butter and remaining tablespoon cumin. Pour into the slow cooker over the pork butt. Cook on low for 8 hours, or until fork tender.
- Remove the pork butt from the slow cooker and shred with 2 forks. Serve in bowls over the Mashed Potatoes, topped with a ladle of the cooking liquid from the slow cooker.
- Add the butter to a medium pot and place over medium-low heat. Once melted, add the garlic and cook until the garlic flavor is infused into the butter, 2 to 3 minutes. Add the mashed potatoes and mix to combine. Cook until the mashed potatoes are heated through, about 5 minutes. Top with the scallions and serve.
PORK TENDERLOIN WITH GEORGE WASHINGTON CARVER PEANUT SAUCE
Provided by Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 14
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 SATE WITH PEANUT DIPPING SAUCE
Categories Nut Appetizer Broil Pork Tenderloin Peanut Bon Appétit Tree Nut Free
Yield 6 Appetizer Servings
Number Of Ingredients 13
Steps:
- Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
- Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
- Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.
PORK TENDERLOINS WITH ASIAN PEANUT SAUCE
Make and share this Pork Tenderloins With Asian Peanut Sauce recipe from Food.com.
Provided by Virginia Cherry Blo
Categories Chinese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
PEANUT BUTTER PORK TENDERLOIN
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
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.
THAI PORK WITH PEANUT SAUCE
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.
Provided by JDOERINGPA
Categories World Cuisine Recipes Asian Thai
Time 17m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g
GRILLED GINGER-PEANUT PORK TENDERLOIN
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
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
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