Pork Loin In Peanut Sauce Recipes

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PEANUT NOODLES WITH PORK



Peanut Noodles with Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork
1/4 cup chopped fresh cilantro

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



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

GRILLED PORK TENDERLOIN SATAY



Grilled Pork Tenderloin Satay image

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

1 small onion, chopped
1/4 cup packed brown sugar
1/4 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat creamy peanut butter
4-1/2 teaspoons canola oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound)

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



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 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 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 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.

PEANUT BUTTER CHOCOLATE OVERNIGHT OATS



Peanut Butter Chocolate Overnight Oats image

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

½ cup Protein Chocolate Pea, Almond and Cashewmilk (such as Silk®)
½ cup quick rolled oats
2 tablespoons powdered peanut butter (such as PBFit®)
¾ tablespoon chia seeds

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



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

GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE



Grilled Asian Pork Tenderloin With Peanut Sauce image

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

1 cup light coconut milk
1/2 cup smooth peanut butter
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons dark brown sugar
2 large garlic cloves, minced (2 1/2 teaspoons)
2 teaspoons ground coriander
2 (1 lb) pork tenderloin (about 2 pounds total)

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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From salewhale.ca


PORK TENDERLOIN WITH PEANUT SAUCE - FEEDING THE FAMISHED
2015-03-20 Combine orange juice, ginger, brown sugar, and spices in a bowl, stirring to combine. Place pork tenderloins in large ziplock bag. Pour marinade into bag and seal, pressing out air. Place in refrigerator in clean bowl for 4-6 hours. Add garlic, onion, flour, milk, peanut butter, soy sauce, and Sriracha to food processor or blender, and process ...
From feedingthefamished.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


PORK WITH INDONESIAN STYLE PEANUT SAUCE MORE | TENDERLOIN RECIPES ...
Sep 25, 2017 - Delicious and easy pork tenderloin, with Peanut sauce flavoured with coconut milk, lime juice and coriander. Ready in 30 minutes! Sep 25, 2017 - Delicious and easy pork tenderloin, with Peanut sauce flavoured with coconut milk, lime juice and coriander. Ready in 30 minutes! Pinterest. Today. Explore. When autocomplete results are available use up and down …
From pinterest.ca


THAI PEANUT PORK TENDERLOIN RECIPE - DINNER, THEN DESSERT
2022-02-16 Preheat oven to 400 degrees. Cook the pork for 10 minutes (temperature should be 145 degrees). While pork is cooking halfway, make the Thai peanut sauce. 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.
From dinnerthendessert.com


KETO TERIYAKI PORK TENDERLOIN RECIPE • LOW CARB WITH JENNIFER
2022-08-01 Place your pork tenderloin into the sauce and let marinade for 20 minutes, flipping halfway through. Remove from the marinade and place on the foil lined baking sheet. Do not discard the marinade. Place the pork into the oven and bake for 20-30 minutes or until the internal temperature is 145F. Let rest for 10 minutes before slicing.
From jenniferbanz.com


ASIAN PEANUT PORK TENDERLOIN - VINTAGE KITTY
2015-10-20 Garnishing your pork tenderloin is super easy too with a drizzle of peanut sauce. This dish will pair with just about any Asian flavors you like. I like to use broccoli cooked with sesame oil and a dash of soy sauce and a side of rice. But this recipe for pork tenderloin is quite versatile, you’ll look like a champ pairing it with whatever ...
From vintagekitty.com


EASY THAI PEANUT PORK STIR FRY - LISA'S DINNERTIME DISH
2019-11-18 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. Cook for another minute until sauce is heated through. Serve over hot cauliflower rice.
From lisasdinnertimedish.com


10 BEST PEANUT BUTTER PORK TENDERLOIN RECIPES | YUMMLY
2022-07-18 pork tenderloin, pineapple preserves, peanut butter, fresh ground black pepper and 3 more Pork Tenderloin Mole Pork peanut butter, salt, unsweetened cocoa, garlic, ground cinnamon and 8 more
From yummly.com


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