Pork Tenderloins with Asian Peanut Sauce Recipe

Reviews More Reviews

Oct 25, 2010

This recipe is a good starting point. HOWEVER... the sauce is too thick and a little too sweet as is. Back the hoisin to 1/4 cup, and add at least another 1/4 cup of chicken broth (total of 3/4 to 1 C. of broth), and maybe even add a little low sodium soy sauce, about a 1/4 cup. Second, there is absolutely no reason to roast the meat. All this does is dirty up another pan, and it takes WAY longer than 15 minutes at 375 degrees to get an average sized pork tenderloin to 160 degrees! I made this recipe as written, and my other dishes got cold while waiting for the pork to reach temp. I will make this again because the peanut sauce has a good flavor (just too thick), but next time I'll just slice the raw pork into medallions ahead of time and pan sear them in my wok. Way less hassle!

—MonroeMomma

See full review »

Jan 02, 2008

we loved it :) i just added more broth to make it a bit more runny, and had to cook it for about 30 minutes. Other than that, it was delicious :)

—andyman

See full review »

4 Ratings

Dec 17, 2007

This was not a hit with us. I made the sauce as written, and it was thick and gluey, and we didn't care for the taste generally. I added more broth to thin it out, but other than that I didn't know what to do to try and redeem it. Sorry, but I can't recommend this one at all.

—Caroline C

See full review »

Feb 03, 2013

The previous reviewers are correct, the sauce is too thick, but I don't see that as a major issue. I thinned it with a little more chicken broth, some sherry, and a splash of soy sauce. One reviewer suggested cutting back the hoisin sauce, so I started with less than the recipe indicated. However, I ended up adding the full amount, as I felt it was necessary for the sauce which turned out well. Also, since the pork is served with the peanut sauce on the top, I didn't think that the seared crust was important to the eye appeal of the pork. I skipped that step and just roasted it in the oven. Garnished with chopped peanuts and a splash of freshly-squeezed lime juice.

—lutzflcat

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Peanut Butter and Apple Stuffed Pork Chops

Blackberry Barbecued Pork Tenderloin

Chicken with Peanut Curry Yogurt Sauce

Szechwan Beef Burgers with Sweet and Hot Sauce

Peanut Butter Fudgy Bars

Jif(R) & Smucker's(R) Peanut Butter Puffs

Thai Peanut Burgers

Apple-Glazed Pork Chops

BBQ Peanut Butter Chicken

Peanut Butter and Jelly Oat Bars

ADVERTISE WITH US

Nutrition

Calories
369 kcal
18%

Carbohydrates
14.5 g
5%

Cholesterol
67 mg
22%

Fat
22 g
34%

Fiber
2 g
8%

Protein
29.6 g
59%

Sodium
638 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Tenderloins with Asian Peanut Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 369
Calories from Fat: 198

% Daily Value *
Total Fat 22g 34 %
Saturated Fat 4.3g 22 %
Cholesterol 67mg 22 %
Sodium 638mg 26 %
** Potassium 409mg 11 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 2g 8 %
Protein 29.6g 59 %
Sugars 7.9g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium 2 %
** Iron 18 %
** Thiamin 83 %
** Niacin 105 %
** Vitamin B6 43 %
** Magnesium 11 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.