Pork Tenderloin in Peanut Sauce
Today’s recipe is one of those meals that looks so elegant when served at the table you have guests coming from dinner. The combination of the sauce ingredients results in a creamy texture and it tastes even better the next day. This meal is usually made using pork loin, but since this cut of meat is a little dry, I prefer to use pork tenderloin, especially the type of tenderloin sold already marinated.
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I just discovered this package sold by Smithfield in my local WalMart store, it really cuts the time of your cooking plus, it is a great option to create beautiful and tasty meals without the stress, since you know the meat will always come out deliciously seasoned and full of flavor.
And as with any recipe, every cook in Mexico makes his own changes to it, like adding other spices or using ancho pepper instead of guajillo, arbol pepper instead of chipotles. This is a very popular stew especially in the central part of the country, and it is not as complicate to make as a Mole Poblano.
Pork Tenderloin in Peanut Sauce
DIRECTIONS:
- Place the guajillo peppers in a medium saucepan with the 2 cups of water over a medium-high heat. When water starts boiling turn heat down and simmers for 5 minutes. Remove saucepan from heat, cover and set aside. (Please check the ingredients list below)
- Remove pork tenderloin from package and pat dry with pepper towels. Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook tenderloin until well browned on all sides, about 10-15 minutes. Transfer pork to a large plate and cover with aluminum foil forming a tent. Let it rest.
- Meanwhile, chop tomatoes and onion, place in a blender along with chipotle peppers, peanuts, garlic cloves, cinnamon, black peppercorns, drained guajillo peppers and chicken broth. Process until smooth.
- Drain rendered fat from the skillet and reserve. Using a pepper towel wipe any residue of the meat on the skillet. Return the reserved fat and turn heat to medium and pour peanut sauce using a strainer.
- Once the sauce starts boiling add the pork tenderloin, reduce heat and simmer, about 20-25 minutes. Turning meat halfway the cooking time. Stir occasionally to avoid the sauce from sticking to the bottom.
- Remove skillet from heat and let pork rest in the sauce for 5 minutes, then slice 1/2 inch thick. Serve, with rice or black beans and drizzled pork meat with the peanut sauce.
If you haven’t tried the Smithfield marinated 100% pork, you should go and pick up one of their 7 different flavors. I know you will like them. They can be cooked on the grill, roasted or sautéed.
Today’s recipe is one of those meals that looks so elegant when served at the table you have guests coming from dinner. The combination of the sauce ingredients results in a creamy texture and it tastes even better the next day.
- 2 Guajillo Peppers seeds and veins removed
- 2 cups of water
- 2 Tablespoons Vegetable oil
- 2 Lbs. Peppercorn & Garlic Marinated Pork Tenderloin from “Smithfield”
- 2 medium-size tomatoes about 12 ounces.
- 1/4 medium size white onion
- 2 Chipotle in adobo peppers*
- 1 cup roasted peanuts
- 2 garlic cloves
- 5 peppercorns**
- 1 1/2 ” in Cinnamon stick
- 2 cloves
- 2 cups of Chicken broth
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Place the guajillo peppers in a medium saucepan with the 2 cups of water over a medium-high heat. When water starts boiling turn heat down and simmers for 5 minutes. Remove saucepan from heat, cover and set aside.
-
Remove pork tenderloin from package and pat dry with pepper towels. Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook tenderloin until well browned on all sides, about 10-15 minutes. Transfer pork to a large plate and cover with aluminum foil forming a tent. Let it rest.
-
Meanwhile, chop tomatoes and onion, place in a blender along with chipotle peppers, peanuts, garlic cloves, cinnamon, black peppercorns, drained guajillo peppers and chicken broth. Process until smooth.
-
Drain rendered fat from the skillet and reserve. Using a pepper towel wipe any residue of the meat on the skillet. Return the reserved fat and turn heat to medium and pour peanut sauce using a strainer.
-
Once the sauce starts boiling add the pork tenderloin, reduce heat and simmer, about 20-25 minutes. Turning meat halfway the cooking time. Stir occasionally to avoid the sauce from sticking to the bottom.
-
Remove skillet from heat and let pork rest in the sauce for 5 minutes, then slice 1/2 inch thick. Serve, with rice or black beans and drizzled pork meat with the peanut sauce.
* You can use less or more chipotle peppers to adjust to your own taste.
** The pork already has been marinated with pepper and garlic, if you prefer a milder peppery taste, omit the use of the peppercorns.
*** If you don’t find guajillo peppers, you can substitute them with 1 ancho pepper.
¡Buen provecho!
Mely,
More recipes:
Pork Loin in Prune Sauce
Pork Ribs in Salsa Verde
Ah I see the straining part now! Whew!
This sounds like a winner to me, I can't wait to try out this peanut sauce with some grilled pork.
Can I use dried chipotle peppers instead of those in adobo sauce?? Thx!
Hello Nina,
Yes, you can use dried chipotle peppers.