Pork Loin In Pasilla And Peanut Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK IN PEANUT SAUCE



Pork in Peanut Sauce image

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

2 teaspoons chopped fresh ginger root
3 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper flakes
½ cup soy sauce
½ cup chicken broth
4 tablespoons peanut butter
1 ½ pounds boneless pork loin, cut into strips
2 tablespoons peanut oil for frying
1 onion, chopped
¾ cup cashew nuts
2 cups frozen mixed stir-fry vegetables

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 PASILLA AND PEANUT SAUCE



Pork Loin in Pasilla and Peanut Sauce image

Looking for a crowd-pleasing Healthy Living pork loin recipe? We highly recommend this one, made with a full-flavored peanutty pasilla chile sauce.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 6

1/4 cup KRAFT Zesty Italian Dressing
1 cup chicken broth
1 oz. dried pasilla chiles (about 5), stemmed, seeded and hydrated
1/2 cup PLANTERS Dry Roasted Peanuts, divided
1 boneless pork loin roast (2 lbs.)
3 cups hot cooked long-grain white rice

Steps:

  • Heat oven to 350°F.
  • Blend dressing, chicken broth, chiles and 1/4 cup nuts in blender until smooth.
  • Place meat in roasting pan or shallow pan; top with sauce. Cover.
  • Bake 50 min. or until done (145°F), basting with sauce every 20 min. Let stand 10 min. before slicing to serve. Meanwhile, chop remaining nuts.
  • Slice meat; place on platter. Top with sauce from bottom of pan; sprinkle with nuts. Serve with rice.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

THAI PORK WITH PEANUT SAUCE



Thai Pork with Peanut Sauce image

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

¼ cup all-purpose flour
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh cilantro

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

PORK BELLY IN PASILLA SAUCE



Pork Belly in Pasilla Sauce image

Provided by Food Network

Categories     main-dish

Time P1DT9h50m

Yield 1 portion

Number Of Ingredients 38

1 cup brown sugar
1/2 cup kosher salt
1/4 cup dry mustard
1/4 cup paprika
2 to 3 pounds pork belly slabs
1/2 cup duck fat, bacon fat or olive oil
4 to 5 toes (cloves) garlic
6 sprigs fresh thyme
3 Roma tomatoes, halved and cored
1 large yellow onion, cut into 1-inch rings
1 to 2 tablespoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
8 ounces macadamia nuts
6 toes (cloves) garlic, minced
4 chiles de arbol, seeded and chopped
2 pasilla chiles, seeded and chopped
2 cups chicken stock or seasoned chicken broth
1 tablespoon fresh lime juice, plus more as needed
2 teaspoons ground cumin
2 bay leaves
1 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon kosher salt
2 jumbo carrots, julienned
1/2 English cucumber, peeled and seeded
3 to 4 Granny Smith apples, preferably organic
1/4 head red cabbage
2 teaspoons kosher salt, or more as needed
1 teaspoon granulated sugar, or more as needed
Pinch ground black pepper
2 limes, juiced, or more as needed
1/2 bunch fresh cilantro, chopped very finely
3 to 4 quarts oil with a high smoke point, such as cottonseed, peanut or vegetable
Pinch micro green mix
Smoked Paprika Oil, recipe follows
1/2 cup smoked paprika
2 cups olive oil

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.

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.

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 LOIN IN PEANUT SAUCE



Pork Loin in Peanut Sauce image

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

2 Tbsp. oil, divided
1 boneless pork loin (2 lb.)
2 cups chicken broth, divided
1/2 small onion, sliced
3 cloves garlic, unpeeled
1 can (8 oz.) tomato sauce
3 ancho chiles, stemmed, seeded and hydrated
1 canned chipotle pepper in adobo sauce
3/4 cup PLANTERS Dry Roasted Peanuts, divided
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh cilantro

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

PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE



Pork Loin in Sour Cream and Paprika Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

12 slices boneless loin of pork, each slightly less than 1/2 inch thick, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
1/2 cup finely chopped onions
1 cup thinly sliced, seeded, deveined sweet red pepper strips
1/2 teaspoon paprika, preferably Hungarian
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Trim pork slices of all fat. Sprinkle with salt and pepper.
  • Use one or two skillets large enough to hold the slices in one layer.
  • Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
  • Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
  • Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.

CARIBBEAN PEANUT CRUSTED PORK LOIN



Caribbean Peanut Crusted Pork Loin image

Serve the Vanilla Yams and Curried Mango Sauce (in this same ZWT 3 cookbook) with this! This recipe is meant for peanuts that have been infused with jalapeno or habanero chiles (Heater's brand). If you can't get them, choose super spicy peanuts, or just peanuts, and add dried chiles, ground.

Provided by Mme M

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup peanuts, spicy
2 garlic cloves, minced
1 teaspoon allspice
1 teaspoon thyme
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
2 limes, juice of
1/2 yellow onion, minced
3 -4 lbs pork loin, trimmed
1 teaspoon ground dried chile (optional)

Steps:

  • Preheat oven to 350°F.
  • In a food processor, grind the peanuts and garlic, and pulse to the consistency of coffee grounds. (If you can't get the prepared peanuts, use peanuts and add in 1 tsp of dried ground chile, red or green, but hot!).
  • In a mixing bowl, combine the nut mixture with the remaining ingredients, except the pork.
  • Stir well, then coat the pork with this mixture.
  • Heat a wide, ovenproof pan over medium-high heat and put a little oil inches
  • When hot, sear the nut encrusted pork loin for 2 - 3 minutes on 2 sides.
  • Put this pan with the pork in the oven and roast for 1 hour 20 minutes, or until done.
  • Remove, and rest for 10 minutes.
  • Slice the pork into thin medallions.
  • Spoon some Vanilla Yams in the center of each plate, then place 4 slices of pork on top of that.
  • Ladle 1/4 cup Curried Mango Sauce across the pork.
  • Serve with a spicy chutney on the side.

Nutrition Facts : Calories 836.9, Fat 56.8, SaturatedFat 17.8, Cholesterol 204.1, Sodium 147.8, Carbohydrate 7.2, Fiber 2.2, Sugar 1.7, Protein 72.8

PORK SATE WITH PEANUT DIPPING SAUCE



Pork Sate with Peanut Dipping Sauce image

Categories     Nut     Appetizer     Broil     Pork Tenderloin     Peanut     Bon Appétit     Tree Nut Free

Yield 6 Appetizer Servings

Number Of Ingredients 13

1/3 cup plus 1 tablespoon minced fresh lemongrass (from bottom 6 inches of stalk)
3 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 garlic cloves, minced
3/4 pound pork tenderloin, trimmed, cut into 3-inch-long, 1/2-inch wide, 1/4-inch thick slices
1 cup (or more) canned low-salt chicken broth
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/2 cup chopped onion
1 tablespoon coriander seeds
1/2 jalapeño chili, minced
12 8-inch bamboo skewers, soaked in water 30 minutes
Minced green onion tops

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.

More about "pork loin in pasilla and peanut sauce recipes"

PORK TENDERLOIN SKEWERS WITH EASY PEANUT SAUCE
pork-tenderloin-skewers-with-easy-peanut-sauce image
Easy Peanut Sauce: In small bowl, whisk together peanut butter, ginger, soy sauce, vinegar, sesame oil and chili paste; slowly whisk in hot water until smooth. Stir in green onions. Slice pork crosswise into about 3/16-inch (5 mm) thick …
From canadianliving.com


PORK TENDERLOIN WITH PEANUT SAUCE - INTO THE DISH
pork-tenderloin-with-peanut-sauce-into-the-dish image
Brown the tenderloins on all sides, about 10-15 minutes total. Remove the pan from heat. Coat the tenderloins with a few tablespoons of the peanut sauce, and place in the preheated oven. Cook for about 15 minutes, or until pork …
From intothedish.com


GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE
grilled-asian-pork-tenderloin-with-peanut-sauce image
Grill the tenderloins, covered, turning once, until just cooked through, 5 to 7 minutes total (cut into one to check). Transfer to a carving board and let rest for 5 minutes. Meanwhile, pour the marinade into a small saucepan and add 2 Tbs. …
From finecooking.com


GRILLED PORK TENDERLOIN WITH PEANUT-LIME SAUCE - THE …
grilled-pork-tenderloin-with-peanut-lime-sauce-the image
2014-08-28 In a medium bowl, combine apricot preserves, garlic, coriander, soy sauce, rice vinegar, peanut butter, lime juice, orange juice, red pepper flakes, and black pepper. Whisk until smooth. Make sure you break up the peanut …
From thefoodcharlatan.com


PORK DUMPLINGS WITH PEANUT SAUCE - RICARDO
pork-dumplings-with-peanut-sauce-ricardo image
In a bowl, combine the pork, mushrooms, green onion, ginger, garlic, soy sauce and sesame oil. Season with salt and pepper. Set aside. On a work surface, lay six wrappers at a time. With a spoon, scoop about 10 ml (2 teaspoons) of …
From ricardocuisine.com


10 BEST SIMPLE PORK TENDERLOIN SAUCE RECIPES | YUMMLY
10-best-simple-pork-tenderloin-sauce-recipes-yummly image
2022-06-20 rice vinegar, creamy peanut butter, reduced-sodium soy sauce and 5 more Pear Caramel Sauce KitchenAid comice pears, heavy cream, granulated sugar, cream of tartar and 3 more
From yummly.com


PEANUT-CRUSTED PORK TENDERLOIN - SOBEYS INC.
peanut-crusted-pork-tenderloin-sobeys-inc image
Directions. Step 1. Preheat oven to 350°F (190°C). Mix mustard and peanut butter in a small dish and set aside. Season pork tenderloin with salt and pepper. Heat canola oil in a large skillet on medium-high heat and sear pork …
From sobeys.com


PORK LOIN IN PEANUT SAUCE RECIPE KRAFT CANADA - INSPIRING MOM'S
2019-08-15 Coconut Pineapple Cake Recipe RecipeChart.com 3 Tiered Wedding Cake Silver Ribbon Sunflower Bakery Best 25+ Roasted cashews ideas on Pinterest Roast cashew nut recipe, Roasted cashew nut recipe
From coolerradio.blogspot.com


PORK TENDERLOIN WITH PEANUT SAUCE | SEASONS & SUPPERS
2019-09-05 Instructions In a large bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and... Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost, but not... Open each tenderloin like a book, cover with ...
From seasonsandsuppers.ca


THAI PEANUT PORK TENDERLOIN RECIPE - DINNER, THEN DESSERT
2022-02-16 To a medium saucepan add coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, and garlic. Bring to a simmer and cook for 3 minutes to thicken. Spoon sauce over pork tenderloin and continue to bake, uncovered for 10 minutes. Garnish with crushed peanuts and cilantro.
From dinnerthendessert.com


BEST 25 EASY SAUCES FOR PORK TENDERLOIN - HOME, FAMILY, STYLE AND …
2020-11-10 Super simple– as assured, the pork sliced easily after a quick visit to the freezer. I combined this with brown rice as well as broccoli as well as carrots (which I cut and marinated with ginger, garlic, soy sauce, olive oil, and also sesame oil). 3. Pork Tenderloin with Chipotle Cranberry Sauce The.
From thecluttered.com


THAI PEANUT PORK TENDERLOIN — LET'S DISH RECIPES
Preheat oven to 425 degrees. Heat the vegetable oil in large oven-proof skillet (like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it’s nicely brown, 8-10 minutes total. Place the entire skillet into the preheated oven, and cook for about 20 minutes, or until a meat thermometer ...
From letsdishrecipes.com


PORK TENDERLOIN SIMMERED IN PEANUT SAUCE — MARK BITTMAN
2020-09-29 1. Put the oil in a large skillet over medium-high heat and cut the pork in 2 pieces to fit in the skillet if necessary. When the oil is hot, add the pork and sprinkle with salt and pepper. Cook, turning once, until browned on both sides, 8 to …
From markbittman.com


PORK SATAYS WITH PEANUT SAUCE | FOODLAND ONTARIO
Cut pork into 1-inch (2.5 cm) thick slices and then cut across the grain into 1/4-inch (5 mm) thick strips. Place in large glass bowl. In measuring cup, stir together soy sauce, garlic, fresh coriander, oil, ginger, lime juice, ground coriander, honey and red pepper flakes.
From ontario.ca


PORK LOIN IN PEANUT SAUCE RECIPE LIST - SALEWHALE.CA
boneless pork loin (2 lb./900 g) 2 cups: 25%-less-sodium chicken broth, divided: 1/2 small: onion, sliced: 3 cloves: garlic, unpeeled: 1 cup: tomato sauce: 3: dried ancho chiles, stemmed, seeded and hydrated: 1: canned chipotle pepper in adobo sauce: 3/4 cup: dry roasted peanuts, divided: 3/4 cup: Cracker Barrel Shredded Mozzarella Cheese: 2 ...
From salewhale.ca


RECIPES FOR PORK LOIN IN PASILLA AND PEANUT SAUCE WITH GROCERY LISTS ...
Recipes for Pork Loin in Pasilla and Peanut Sauce with grocery lists and nutritional information Pork Loin in Pasilla and Peanut Sauce This Pork Loin in Pasilla and Peanut Sauce recipe contains planters dry roasted peanuts, boneless pork loin, hot cooked rice, kraft zesty italian dressing, chicken broth and more.
From saymmm.com


ROAST PORK WITH PASILLA ADOBO SAUCE - FIERY FOODS & BARBECUE …
2015-07-31 This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Ingredients. Pork,garlic, onion cumin, oregano, beer. Instructions. Course Sauce / Marinade / Rub. Roast Pork with Pasilla Adobo Sauce. Votes: 2. Rating: 5.
From fieryfoodscentral.com


PORK TENDERLOIN WITH PEANUT SAUCE RECIPE - HOME CHEF
Stem shishito peppers and halve lengthwise. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shishito peppers to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Remove from burner. Transfer shishito peppers to …
From homechef.com


PORK AND NOODLE STIR FRY IN A SAVORY PEANUT SAUCE - DINING WITH …
Instructions. Fill a pot 3/4 the way with water and heat over high heat to bring to a boil. In a large bowl, combine all of the ingredients for the sauce and mix until combined. Set aside. In the meantime, heat the avocado oil in a large skillet or wok over medium high heat. Dry the pork off with a paper towel and season with salt on both sides.
From diningwithskyler.com


THAI STYLE PORK LOIN WITH PEANUT SAUCE - ANALIDA'S ETHNIC SPOON
2021-06-04 Preheat your oven to 350°F. Place the pork loin and marinade in an oven safe dish and cook uncovered until the internal temperature reaches 150°F. Baste while cooking every 10-15 minutes. While the pork is cooking prepare the peanut sauce. In a sauce pan in medium heat add the peanut butter, coconut milk, soy sauce, garlic, cilantro and ginger.
From ethnicspoon.com


PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE - RECIPETIN EATS
2021-05-05 Instructions. Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat). Season pork: Sprinkle the tenderloins all over with salt and pepper. Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden.
From recipetineats.com


PORK TENDERLOIN WITH PEANUT SAUCE - FEEDING THE FAMISHED
2015-03-20 Pork Tenderloin with Peanut Sauce Recipe Ingredients: 2 (1 1/2) lb pork tenderloins. 1/2 cup unsweetened orange juice. 2 T fresh ginger, peeled, minced. 1 T brown sugar. 2 tsp ground cumin. 2 tsp ground coriander. 1/4 tsp red pepper. 4 large cloves garlic, minced. 1/4 cup coarsely chopped onion. 2 tsp all-purpose flour. 1 cup whole milk. 1/3 cup …
From feedingthefamished.com


PORK RECIPE WITH PASILLA PEPPER — MY SWEET RECIPES
Beat in a blender or blender and set aside this pepper sauce. 3. To continue preparing this pork recipe with peppers, peel and cut the potatoes into small pieces. 5. When lightly browned, add the pork and continue stirring until the ingredients are almost ready. At this point, add the pepper sauce to the mixture, using a strainer, and season ...
From mysweet.recipes


PEANUT PORK TENDERLOIN - CLOSET COOKING
2022-03-07 directions. For the pork: 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.
From closetcooking.com


THAI PEANUT PORK TENDERLOIN - 4 SONS 'R' US
2015-03-09 Remove the meat from the oven and let it rest for about 10 minutes before slicing. While the pork is in the oven cooking, pour the marinade out of the plastic bag and into a small saucepan. Add in 1/4 to 1/2 cup of water. Bring the mixture to a boil and simmer until slightly thickened, about 5 minutes.
From 4sonrus.com


PORK LOIN IN PASILLA AND PEANUT SAUCE RECIPE | SAY MMM
This Pork Loin in Pasilla and Peanut Sauce recipe contains planters dry roasted peanuts, boneless pork loin, hot cooked rice, kraft zesty italian dressing, chicken broth and more. 6 Servings - 1 hr 55 min - kraftrecipes.com
From saymmm.com


EASY THAI PEANUT PORK STIR FRY - LISA'S DINNERTIME DISH
2019-11-18 Remove pork from the pan and set aside. Add green onions, stir fry for 1 minute. Add red peppers and stir fry for 1 minute. Add garlic and stir fry for another 30 seconds. Add water chestnuts and cook for an additional 30 seconds. Add pork to to the mixture. Pour sauce over mixture and toss to coat.
From lisasdinnertimedish.com


PORK LOIN IN PASILLA AND PEANUT SAUCE - GLUTEN FREE RECIPES
Pork Loin in Pasillan and Peanut Sauce might be just the main course you are searching for. This recipe serves 10. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 240 calories, 24g of protein, and 9g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals.
From fooddiez.com


MESQUITE SMOKED PORK TENDERLOIN WITH BOURBONANCHO/PASILLA …
2019-08-08 Mesquite Smoked Pork Tenderloin with BourbonAncho/Pasilla Sauce Recipe by Bob CookEatShare Thursday, 8 August 2019 Add Comment Edit Mesquite Smoked Pork Tenderloin with BourbonAncho/Pasilla Sauce Recipe by Bob CookEatShare, Recipe Box, #Grilled Asian Pork Tenderloin with Peanut Sauce For the Love of Cooking.
From coolerradio.blogspot.com


PORK WITH PEANUT SAUCE RECIPE - WOMAN'S DAY
2012-01-01 Heat stir-fry oil in a large nonstick skillet over medium-high heat. Add pork in 2 batches and stir-fry 30 to 45 seconds until barely pink. Remove to a bowl with a slotted spoon.
From womansday.com


PORK TENDERLOIN WITH GARLIC SAUCE · EASY FAMILY RECIPES
2021-05-24 Add the onion and cook until translucent. Add the garlic, oregano, and red pepper flakes and cook 1 minute, then stir in the broth and bring to a simmer. Combine the cornstarch with water to form a paste, then stir it into the sauce and simmer for 3 …
From easyfamilyrecipes.com


10 BEST PEANUT BUTTER PORK TENDERLOIN RECIPES - YUMMLY
2022-06-04 pepper, pork tenderloin, garlic, white vinegar, kosher salt, water and 2 more Pork Tenderloin Spring Rolls Pork salt, mint, arugula, nectarine, pepper, mayonnaise, radicchio and 5 …
From yummly.com


EASY THAI PORK CHOPS WITH PEANUT BUTTER - PLOWING THROUGH LIFE
2022-03-24 Grease or line a crock and lay chops in as even a layer as possible. Mix together sauce ingredients and pour over pork chops. Cook on low until a meat thermometer inserted in the center of the chops reads 145°F. Remove pork chops from the crock. Add peanut butter to the sauce and stir until melted.
From plowingthroughlife.com


SLOW COOKER PORK IN PEANUT SAUCE - SEARCHING FOR SPICE
2015-02-05 Instructions. Mix all the ingredients together for the sauce along with about 100ml of water and coat the pork with it. If you have time put it back in the fridge to marinate for a while. Put the pork and the sauce in the slow cooker. Cook for 8 hours in the slow cooker.
From searchingforspice.com


Related Search