Peanut Pork Tenderloin – Closet Cooking

Peanut Pork Tenderloin

Prep Time:10 minutes Marinate Time:8 hours Cook Time:30 minutes Total Time:8 hours 40 minutes Servings: 6

Pork tenderloin marinated in a satay marinade that’s pan seared and roasted before being served in a tasty peanut sauce!

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ingredients

For the pork:

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 2 stalks lemongrass, minced
• 1 shallot, minced
• 2 cloves garlic, minced/grated
• 1 tablespoon galangal (or ginger), grated
• 1 lime, zest and juice
• 1 bird’s eye chili, minced
• 2 tablespoons fish sauce (or soy sauce)
• 2 tablespoons palm sugar (or brown sugar)
• 1 (2-3 pound) pork tenderloin
• 1 tablespoon oil

For the peanut sauce:

• 1 tablespoon oil
• 1 tablespoon red curry paste
• 1/4 cup peanut butter
• 1/2 cup coconut milk
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons palm sugar (or brown sugar)
• 1 tablespoon chili sauce such as sriracha (or to taste)
• 2 tablespoons peanuts roasted and chopped

directions

For the pork:

1. Mix the coriander, cumin, turmeric, lemongrass, garlic, galangal, lime zest, lime juice, chili, fish sauce, and sugar and marinate the pork in it overnight, covered, in the fridge.
2. Heat the oil in a large oven safe pan/skillet over medium-high heat, add the pork and brown on all sides.
3. Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, before setting aside it to rest, covered, for 5 minutes.
4. Slice and enjoy topped with peanut sauce!

For the peanut sauce:

5. Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.
6. Add everything else, mix well, bring to a simmer and cook until it thickens a bit, about 2-3 minutes.

Slow Cooker: Cook the marinated pork tenderloin in a slow cooker for 8 hours on low or 6 hours on high.
Option: Grill the pork tenderloin in a barbecue!
Option: Instead of lemongrass, use 2 teaspoons of fresh lemon zest.
Option: Instead of a shallot, use 2 tablespoons of minced red onion.
Option: Instead of bird’s eye chili, use a chili pepper of choice, or use 1 teaspoon of chili sauce such as sriracha.
Note: The pork should come up to 145F while resting.

Nutrition Facts: Calories 330, Fat 22g (Saturated 7g, Trans 0), Cholesterol 116mg, Sodium 1356mg, Carbs 16g (Fiber 1g, Sugars 8g), Protein 42g

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