Pork Tenderloin W/Asian Peanut Sauce Recipe

Name: Pork Tenderloin W/Asian Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: No stick cooking spray; 3 Tbsp. oil; salt and pepper; 2 (1 lb.) boneless pork tenderloins; 1/2 c. chicken broth; 1/2 c. Creamy Peanut butter; 1/2 c. hoisin sauce; 2 tsps. minced fresh ginger; 2 tsps. minced garlic; Chives or green onion tops, sliced, for garnish

Servings: persons

No stick cooking spray
3 Tbsp. oil
salt and pepper
2 (1 lb.) boneless pork tenderloins
1/2 c. chicken broth
1/2 c. Creamy Peanut butter
1/2 c. hoisin sauce
2 tsps. minced fresh ginger
2 tsps. minced garlic
Chives or green onion tops, sliced, for garnish

1
Heat oven to 375. Spray a shallow roasting pan with no-stick cooking spray.
2
Heat oil in large skillet over med. high heat. Season tenderloins liberally w/salt and pepper. Brown each tenderloin on all sides in skillet. Transfer to prepared roasting pan. Roast 15 min. or until 160o.
3
Whisk broth, peanut butter and hoisin sauce together in small saucepan, over med. heat, until smooth. Stir in ginger and garlic. Remove from heat.
4
Transfer roasted meat from oven to cutting board. Tent w/ foil. Allow to rest 10 min. Slice and serve drizxzled w/warm peanut saude, garnish w/chives.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: No stick cooking spray, 3 Tbsp. oil, salt and pepper, 2 (1 lb.) boneless pork tenderloins, and more.

Yes, Pork Tenderloin W/Asian Peanut Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin W/Asian Peanut Sauce

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