Best 6 Peanut Butter Pork Tenderloin Recipes

PEANUT BUTTER PORK TENDERLOIN

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

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.

PEANUT NOODLES WITH PORK

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
• Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

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.

GRILLED GINGER-PEANUT PORK TENDERLOIN

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.