PEANUT-CRUSTED PORK TENDERLOIN
Everybody knows what to expect from a meaty pan-seared oven-baked pork tenderloin, right? I mean, it's really good, but this time let's make it special. We do that by coating the meat not only with chopped peanuts but also with a mixture of peanut butter and mustard.
Provided by Andrei Gusty
Categories dairy-free, gluten-free, low calorie, low carb, Main course, Pork, salty
Time 55m
Number Of Ingredients 8
Steps:
- Add the peanut butter and mustard to a small bowl, season with salt and pepper and mix until even.
- Heat the oil in a skillet over high heat and add the pork. Fry it for 4 minutes on all sides.
- Coat the tenderloin with the peanut butter mixture, then with the chopped peanuts.
- Transfer to a baking dish, add the water, then bake for 40 minutes at 340⁰F/170⁰C.
Nutrition Facts : Calories 290 calories, Protein 34 grams, Fat 16 grams, Carbohydrate 4 grams
PEANUT-CRUSTED PORK TENDERLOIN
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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 on all sides until browned. Spread peanut butter mixture evenly over pork and roll tenderloin in peanuts. Place on parchment-paper-lined baking sheet and roast for 15 to 20 min., until golden and temperature reaches 160°F (71°C)) on a meat thermometer. Let pork rest 5 min., slice, garnish with green onions and serve.
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.
PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN
An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.
Provided by Leanne Cooke
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g
PEANUT-CRUSTED PORK TENDERLOIN
Time 35m
Number Of Ingredients 8
Steps:
- 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 on all sides until browned.
- Spread peanut butter mixture evenly over pork and roll tenderloin in peanuts. Place on parchment-paper-lined baking sheet and roast for 15 to 20 min., until golden and temperature reaches 160°F (71°C)) on a meat thermometer.
- Let pork rest 5 min., slice, garnish with green onions and serve.
Nutrition Facts : Calories 370, Fat 25, SaturatedFat 4, Carbohydrate 7, Protein 28, Cholesterol 60, Fiber 3, Sodium 530
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 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
PECAN CRUSTED PORK TENDERLOIN
Makes a delicious and attractive entree. Would make a great entree for company. Recipe off the web but I don't know who to credit, but it does say it's Southern cruisine.
Provided by Southern Lady
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness.
- In a shallow bowl or on waxed paper, combine the flour, salt, and pepper.
- In a shallow bowl or pie plate, whisk the eggs and water.
- In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
- Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
- Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary.
- Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.
- Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute.
- Pour over pork. YUM!
Nutrition Facts : Calories 548.6, Fat 30.8, SaturatedFat 5.7, Cholesterol 180.7, Sodium 1016.1, Carbohydrate 34.1, Fiber 2.9, Sugar 2.8, Protein 33.1
SPANISH CRUSTED ROAST PORK TENDERLOIN
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Roast Quick & Easy Father's Day Dinner Pork Tenderloin Almond Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free
Yield Makes 6 to 8 (main course)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Stir in panko, almonds, rosemary, 1/2 teaspoon pimentón, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer to a large plate.
- Stir together Madeira, remaining 2 tablespoons oil and 2 teaspoons pimentón, and 1/4 teaspoon each of salt and pepper in a shallow dish. Pat pork dry and rub all over with mixture. Pat three fourths of crumbs all over pork, pressing gently to adhere, then sprinkle tops with remaining crumbs.
- Roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150°F, about 20 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer pork to a cutting board. Tent loosely with foil and let stand 10 minutes before slicing.
CRUNCHY BAKED PORK TENDERLOIN
This recipe originally called for chicken breasts, but I adapted it for pork tenderloin with mouthwatering results! I like that it calls for ingredients I already have on hand.-Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Flatten pork tenderloin pieces to 1/4-in. to 1/2-in. thickness. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 406 calories, Fat 27g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 541mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
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- 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 on all sides until browned.
- Spread peanut butter mixture evenly over pork and roll tenderloin in peanuts. Place on parchment-paper-lined baking sheet and roast for 15 to 20 min., until golden and temperature reaches 160°F (71°C)) on a meat thermometer.
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