Peanut Powered Recipes

Pork Tenderloin with Apricot Peanut Sauce

2  garlic cloves, minced, divided
4  teaspoons minced ginger, divided
3  tablespoons lemon juice, divided
2  tablespoons lower sodium soy sauce,
2  teaspoons grated orange zest
1  pound pork tenderloin, trimmed
4  teaspoons peanut oil, divided
1/4  teaspoon salt, divided
1/4  teaspoon ground black pepper, divided
1/3  cup finely chopped shallots
1/4  cup creamy peanut butter
1/3  cup apricot preserves
2  tablespoons chopped cilantro


  1. Combine half the garlic, 2 teaspoons of the ginger, 1 tablespoon of the lemon juice, 1 tablespoon of the soy sauce and zest in a bowl; add the pork and turn well to coat. Let it stand at room temperature for 30 minutes.
  2. Preheat the oven to 425°F. Coat a shallow rimmed baking sheet with cooking spray.
  3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Remove the pork from the marinade and season it with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add the pork to the skillet and cook, turning occasionally, until browned on all sides, 6-8 minutes. Transfer to the prepared baking sheet. Roast until a thermometer inserted into the thickest part of the pork registers 145°F. Remove from the oven and let stand 5 minutes.
  4. Heat the skillet over medium-high and add the remaining 2 teaspoons oil. Stir in the shallots, remaining 2 teaspoons ginger and garlic; cook, stirring occasionally, until starting to soften, 1-2 minutes. Add the remaining 2 tablespoons lemon juice, 1 tablespoon soy sauce, peanut butter and preserves; bring mixture to a boil and cook, stirring 1 minute. Remove from the heat and stir in 1/3 cup water, cilantro, and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
  5. Cut pork into 12 slices and serve topped with peanut sauce.

A piquant sauce turns a simple pork tenderloin into a wonderful meal—with very little effort.



Nutrition per serving

Calories: 336, Protein: 26g, Carbohydrates: 25g, Fiber: 2g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 60mg,
Sodium: 557mg