Community Pick
Peanut Butter Pork Tenderloin
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"This recipe comes from a local cookbook called Recipes and Memories of Patrick W. Cox. It's different and tasty. I made a slight change in the ingredients but not much."
photo by limeandspoontt
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 680.38 g pork tenderloin
- fresh ground black pepper
- 29.58 ml soy sauce
- 29.58 ml peanut butter
- 1.23 ml ground red pepper
- 3 garlic cloves, minced
- 118.29 ml pineapple preserves
directions
- Preheat oven to 375 degrees Fahrenheit.
- Trim fat from tenderloin.
- Sprinkle with fresh ground black pepper to taste.
- Line a baking dish with parchment paper or aluminim foil.
- Mix the soy sauce, peanut butter, red pepper and minced garlic together.
- Spread mixture over pork loin.
- Bake uncovered for 30 minutes.
- Remove from oven.
- Carefully spread pineapple preserves on top of pork loin.
- Bake another 10 mintes or until meat reaches 150 degrees Fahrenheit.
- Let stand for 5 minutes before serving.
Questions & Replies
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anyone attempt with other nut butters? I was wondering about macadamias, since it seems they would go well with the pineapple. -
I have a recipe for Peanut Butter pork tender loin that I just found, that calls for 1/4 ground red pepper... problem is I can't have something that spicy... I can use ground paprika but how much do I use?? I am planning to make this tonight for dinner.
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Reviews
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We liked this recipe for its ease and great results. I would have added more cayenne pepper (1/2 teaspoon) for some zip. Used mango and passionfruit preserve for the topper. I might try slicing the pork into medallions at the beginning to get a nice PB crust on the pork. Thanks for posting this recipe. -
Made this last week for dinner....was a little iffy at first with the peanut butter...but oh my, so glad I tried it. It was absolutely delicious.. The tenderloin was so moist and tasty and the sauce was so yummy. I had to use apricot preserves because that is all I had but followed everything else. I really don't think it matters which preserve you use, it's only to add a bit of sweetness I think. I will definitely be using this recipe again because it was that good but maybe doubling up on the sauce to have some to dip the tenderloin in when eating. Thanks so much for sharing. -
This was delicious! My husband was very skeptical but admitted after trying it that it was actually "really good"<br/>next time i will double the recipe for the sauce and pineapples but yes, there will definitely be a next time!
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Delicious! We didnt have any pineapple preserves, so we used apricot jelly instead. When all the pork was gone, we just started eating the leftover sauce with a spoon. I will definately make this again!! -
My husband says everything is better with peanut butter or I probably wouldn't have tried this. So glad I did! Yum! Goes in my KEEPER cookbook.
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Tweaks
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Not sure about pineapple preserves, I guess it would be an Asian influence. However, I would try this with berry preserves and it would be a PB & J pork loin!
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I made it with macadamia nut butter (made my own, then added soy, garlic) instead of peanut butter. It's so moist. The pineapple and macadamias work well together. I found a recipe for roasted brussel sprouts with a pineapple glaze (pineapple, brown sugar, tamari (optional) and corn starch reduction). Everything worked together so well. Did all in dutch oven uncovered.
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RECIPE SUBMITTED BY
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Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
