Peanut butter isn’t just for lunch. Jazz it up with ginger and Thai spices for an easy to create sauce on pork tenderloin that melts in your mouth. The only time sensitive part of this recipe is preparing the marinade, and that takes five minutes. Let the orange juice and brown sugar do their magic on the pork for 4-6 hours, tenderizing an already tender cut of meat, and you’ll be guaranteed one of those wow dinners. The peanut sauce simmers on low while the pork is grilling. This can be a company meal, or serve it on a weeknight and enjoy the leftovers. The combination of sweet and salty, orange juice and peanut butter, is tantalizing. Your family and guests will be begging for the recipe. And it’s so easy! Share it with them. This is one of those meals that will be a go-to recipe, all spring and summer.
Pork Tenderloin with Peanut Sauce Recipe
2 (1 1/2) lb pork tenderloins
1/2 cup unsweetened orange juice
2 T fresh ginger, peeled, minced
1 T brown sugar
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp red pepper
4 large cloves garlic, minced
1/4 cup coarsely chopped onion
2 tsp all-purpose flour
1 cup whole milk
1/3 cup smooth peanut butter
2 T low-sodium soy sauce
1 tsp Sriracha sauce
Combine orange juice, ginger, brown sugar, and spices in a bowl, stirring to combine. Place pork tenderloins in large ziplock bag. Pour marinade into bag and seal, pressing out air. Place in refrigerator in clean bowl for 4-6 hours.
Add garlic, onion, flour, milk, peanut butter, soy sauce, and Sriracha to food processor or blender, and process until smooth. Transfer to small saucepan and heat on low, whisking, until thickened and smooth. Keep on low heat, stirring occasionally.
Remove pork from bag, reserving marinade. Grill over medium high heat for 10 minutes a side, or until pork registers 145ºF with a meat thermometer, basting with reserved marinade.
Remove pork from grill and cover with aluminum foil on clean plate. Let rest for 10 minutes for juices to reconstitute.
Slice pork into 1/2 inch pieces. Serve with Thai peanut sauce, steamed rice, and a fresh vegetable.
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Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme , or on Twitter @where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.
Stephanie Davis of Winacea, a wine expert and educator who is always happy to answer my questions for pairings, surprised me with a suggestion for a craft beer with the pork. She had just visited Left Hand Brewery in Longmont, CO to check out their new brews, and she confessed that they were pairing donuts with beer that day. Really, I asked? She said she forfeited lunch altogether and filled up on local craft beer and donuts. What does this have to do with Pork and Peanut Sauce? Stephanie thinks that Good Juju, a light-bodied beer brewed with fresh ginger, would be a delicious combination!