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Sunday Supper with Lunchbox Love – Peanut-Chili Pork Tenderloins

So…this is usually my process for dinners… I search Pinterest (or Lunchbox Love’s blog!) for dinner and shop accordingly on Sunday mornings for a week’s worth of groceries. My other process is take frozen meat out of the freezer to defrost and figure out what the heck to do with it! Well, Friday night I did the latter. I was pawing through my cookbooks to determine if I should keep all the little booklets that I have had for 20 years! And I actually found this gem below. It smelled delicious cooking and my family loved it. I’ll make it again soon. I tabbed the page! Oh and I could not find this one on the web – it’s nowhere to be found so this is no copy, paste job! This is typed with love and determination to share!

Image from Pinterest’s key ingredient. It was the best representation that I could find!

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Ingredients

  • 1 tablespoon vegetable oil
  • 3/4 teaspoon crushed red pepper
  • 1/4 cup soy sauce
  • 1 tablespoon dry sherry
  • 1 1/4 teaspoon sugar
  • 1 clove garlic, pressed
  • 1/4 cup finely chopped unsalted roasted peanuts
  • 2 pork tenderloins, about 3/4 pound each
  • Ginger Soy Dipping Sauce (recipe follows)

Instructions

  1. Combine oil and crushed red pepper in small bowl.  Let stand for 5 minutes.
  2. Add soy sauce, sherry, sugar and garlic – stirring until sugar dissolves. Stir in peanuts.
  3. Place tenderloins in shallow baking pan.  Pour peanut mixture over pork, turning over to coat all sides. Let stand for 30 minutes, turning over occasionally.
  4. Bake pork in sauce in 325 degree oven for 50-55 minutes, or until meat thermometer inserted into thickest part registers to 160 degrees.
  5. Remove pork from oven and let stand for 10 minutes. Cut pork across grain into thin pieces and serve with ginger dipping sauce.

I served this dish with rice and broccoli. The extra sauce was delicious on it!

Ginger Dipping Sauce

Combine 2 tablespoons soy sauce and 1/2 teaspoon finely grated fresh ginger root.

 

 

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