Pork Tenderloins with Asian Peanut Sauce Recipe - Allrecipes.com
Pork Tenderloins with Asian Peanut Sauce Recipe

Pork Tenderloins with Asian Peanut Sauce

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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 145 degrees F (63 degrees C).
  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.
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Reviews More Reviews

Most Helpful Positive 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 :)

Most Helpful Critical Review
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!


6 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.

Mar 03, 2015

This was different, I followed recipe, and had no complaints. will try it again, to confirm feelings of it.

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.

Jan 19, 2014

Loved this recipe! Easy to prep and perfect for a mom on the go. I didn't have any hoisin sauce so used a recipe on this site and only added five minutes to prep time. Literally with rice cooker and steamed veggies was from start to finish a half hour!


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  • 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
  • 573 mg
  • 23%

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

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