PEANUT NOODLES WITH PORK
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
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
GRILLED PORK TENDERLOIN SATAY
My dad made this often when grilling for the family. I love this served on roasted veggies and yellow rice. Peanut butter and soy sauce come together for great Asian flavor. -Gayle Jefferson, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 skewers (1/2 cup sauce).
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce., Cut pork in half widthwise; cut each half into thin strips. Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining mixture. Serve with reserved sauce.
Nutrition Facts : Calories 287 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 549mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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
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
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.
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.
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.
PEANUT BUTTER CHOCOLATE OVERNIGHT OATS
Start your day off with a high protein breakfast that's made the night before. A vegan option using Silk® milk. Dessert in the morning? Yes please!
Provided by Chef Mo
Categories Overnight Oats
Time 8h5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine chocolate protein milk, oats, peanut butter powder, and chia seeds in a 1/2 pint jar with lid. Cover jar with lid.
- Refrigerate oatmeal for 8 hours or overnight.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 47.7 g, Fat 7 g, Fiber 7.8 g, Protein 11.3 g, SaturatedFat 0.6 g, Sodium 154.3 mg
PORK LOIN IN PASILLA AND PEANUT SAUCE
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
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
GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE
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
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
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