Pork Tenderloin Wasian Peanut Sauce Recipes

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.

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.

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

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.