Best 6 Pork Tenderloins With Asian Peanut Sauce Recipes

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.

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.

ASIAN PORK TENDERLOIN

Steps:

• Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
• Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

ASIAN-STYLE PORK TENDERLOIN

Steps:

• Preheat oven to 350°F. Place Reynolds® Oven bag; in 13x9x2-inch or larger baking pan at least 2 inches deep., Place pork in oven bag. Mix salsa, peanut butter, flour, soy sauce, sesame oil, ginger, cayenne pepper and garlic in a medium bowl. Stir until smooth; spoon over pork., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 45 to 50 minutes or until meat thermometer read 160°F., Spoon rice onto serving platter. Place pork on top of rice. Stir sauce; spoon over pork. Sprinkle with peanuts and green onion.

ASIAN PORK TENDERLOINS

Steps:

• For marinade, in a blender, combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight., Prepare grill for indirect heat. Drain pork, discarding marinade in bags. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over indirect medium heat for 20-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

PORK TENDERLOINS WITH ASIAN PEANUT SAUCE

Steps:

• Heat oven to 375 degrees F. Spray a shallow roasting pan with no-stick cooking spray.
• Heat oil in 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 145 degrees F (63 degrees C).
• 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.
• Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest for 10 minutes. Slice into medallions and serve drizzled with warm Asian Peanut Sauce and garnish with sliced chives or scallions.