Peanut Butter Pork Tenderloin Recipes

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.

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.

Steps:

• In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.

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.

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.

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.

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.

Steps:

• Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
• Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
• Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

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.

Steps:

• Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
• In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
• Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
• Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
• Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
• Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.