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Pork Tenderloins with Asian Peanut Sauce

By: SMUCKER'S®  
"Pork tenderloins are roasted then sliced into medallions and topped with an Asian-inspired peanut sauce for a simple but elegant main dish."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 32 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 3 tablespoons Crisco® Vegetable Oil
  • Salt and pepper
  • 2 (1 pound) boneless pork tenderloins
  • 1/2 cup chicken broth
  • 1/2 cup JIF® Creamy Peanut Butter
  • 1/2 cup hoisin sauce
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • Chives or scallion tops, sliced, for garnish

Directions

  1. Heat oven to 375 degrees F. Spray a shallow roasting pan with no-stick cooking spray.
  2. Heat oil in 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 degrees F.
  3. 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.
  4. Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest for 10 minutes. Slice into medallions and serve drizzled with warm Asian Peanut Sauce and garnish with sliced chives or scallions.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 369 | Total Fat: 22g | Cholesterol: 67mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2008 by andyman 
we loved it :) i just added more broth to make it a bit more runny, and had to cook it for... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2007 by Caroline C 
This was not a hit with us. I made the sauce as written, and it was thick and gluey, and we... MORE

 
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