Pork Tenderloin With George Washington Carver Peanut Sauce Food

PEANUT-CRUSTED PORK TENDERLOIN

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.

GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE

Steps:

• In a measuring cup, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make the peanut sauce.
• Trim the pork of excess fat and remove the silver skin - click up above for instructions. Butterfly the tenderloin by splitting it lengthwise almost but not quite all the way through, so the halves remain attached.
• Open the tenderloin (like a book) then cover with saran wrap, and pound to a 1/2-inch thickness with a meat mallet. Put the pork tenderloin in a large zip lock bag then pour half the marinade on top (reserving the other half). Squish it around so the meat is evenly coated. Place the meat in the refrigerator and marinate for 4 hours. Remove from the refrigerator 20 minutes prior to cooking to let the meat come to room temperature.
• Heat a large grill pan coated in cooking spray over medium-high heat. Remove the tenderloin from the marinade then lightly season both sides with sea salt and freshly cracked pepper, to taste. Place the tenderloin in the HOT grill pan then cook for 5 -6 minutes before flipping and cooking for an additional 3-4 minutes, or until the pork is cooked through.
• Transfer to a carving board and let the meat rest for 5 minutes before slicing and serving the reserved peanut sauce on the side (I heated the sauce up for 20-30 seconds in the microwave before serving). Enjoy.

PEANUTTY PORK KABOBS

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.

PORK TENDERLOIN WITH GEORGE WASHINGTON CARVER PEANUT SAUCE

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.

PORK IN PEANUT SAUCE

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.

PORK LOIN IN PEANUT SAUCE

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.

GRILLED THAI PORK TENDERLOIN WITH COCONUT LIME PEANUT SAUCE

Steps:

• Combine all of the marinade ingredients except for the pork tenderloin in a bowl and whisk together. Place the pork tenderloin in a large ziptight bag and pour the marinade over it, sealing well and marinating in the refrigerator for at least 30 minutes and up to 24 hours.
• Remove the meat from the fridge for 30 minutes to 1 hour before cooking and let it sit on the counter to take off the chill. When ready to cook, heat the grill to high and place the the marinated pork tenderloin on the hot grill. Reserve the marinade.
• Grill the marinated pork tenderloin over high heat with the lid closed for 5-6 minutes, then flip it over and grill another 5-6 minutes. Turn the grill off but leave the lid closed and let the tenderloin continue to cook for another 5 minutes until it reaches 140-145 degrees F on an instant-read meat thermometer. Pull the meat off the grill and let rest for 5-10 minutes before slicing.
• While the meat is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Let it simmer for a minute or two to kill any bacteria and thicken it into a wonderful coconut lime peanut sauce. After the pork tenderloin is sliced and ready to serve, drizzle it with the sauce and serve any reminder on the side.
• Combine the cucumber salad ingredients in a bowl for 15 minutes in the refrigerator. Remove the serrano peppers and serve. If you prefer a spicy salad, you could very thinly slice the serrano pepper and leave it in the salad.

PEANUT SAUCE

Steps:

• Heat oil over medium heat in a medium skillet. Add onions and garlic. Cook until translucent, add chili paste, curry powder and salt. Stir to combine. Stir in peanut butter, coconut milk, vinegar, brown sugar and 2 tablespoons of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes, stirring until the sauce thickens and the peanut butter dissolves.
• Add 2 tablespoons of peanuts to the sauce and then transfer it to a blender. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help sauce emulsify. Transfer it to a bowl. Let sauce cool to room temperature. Before serving, garnish with the remaining peanuts. The sauce may be made a day ahead and refrigerated in an airtight container. Bring back to room temperature for 1 hour before serving.

PEANUT BUTTER PORK TENDERLOIN

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.

GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE

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.

PORK TENDERLOIN

Steps:

• Mix the first 9 ingredients together.
• Wrap the tenderloin with bacon. Place in a container.
• Pour the marinade mixture over the tenderloins. Cover.
• Refrigerate overnight, turning the tenderloins once.
• Place tenderloins on a rack in a roasting pan.
• Pour the marinade over the tenderloins.
• Roast for 2 hours at 300 degrees, basting with marinade every 20 minutes.
• Pork is well done at 170 degrees.
• Time does not include refrigerating overnight.

PORK TENDERLOIN

Steps:

• Mix garlic, salt, pepper & thyme in small bowl.
• Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
• Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
• Remove pork and place in a 9x13x2 pan.
• Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
• Cover with foil and bake at 350 for approximately 45 to 50 minutes.
• Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

PORK TENDERLOINS WITH ASIAN PEANUT SAUCE

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.