Go Back
+ servings
Print Add to Collection

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. 
Course Pork
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 6
Calories 383kcal

Ingredients

  • 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.
  • ¼ medium size white onion
  • 2 Chipotle in adobo peppers*
  • 1 cup roasted peanuts
  • 2 garlic cloves
  • 5 peppercorns**
  • 1 ½ ” in Cinnamon stick
  • 2 cloves
  • 2 cups of Chicken broth

Instructions

  • 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 ½ inch thick. Serve, with rice or black beans and drizzled pork meat with the peanut sauce.

Notes

* 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.

Nutrition

Calories: 383kcal | Carbohydrates: 9g | Protein: 39g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 541mg | Potassium: 933mg | Fiber: 4g | Sugar: 2g | Vitamin A: 739IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg