PEANUT-ENCRUSTED ASIAN PORK TENDERLOIN
- 1 shallot peeled and rough chopped
- 1 garlic clove large, peeled and rough chopped
- 1 1-inch piece piece of ginger peeled and rough chopped
- 2 tablespoons Tamari or Soy Sauce
- ¼ cup brown sugar
- 1/3 cup vegetable oil
- 2 medium Pork Tenderloins
- 1 ½ cup roasted unsalted peanuts
- The night prior to cooking, combine the shallot, garlic, ginger, tamari or soy sauce brown sugar and vegetable oil in a small bowl. Whisk to combine. Pour into a gallon size zip top plastic bag.
- Add the pork tenderloins to the marinade; seal the zip top bag squeezing most of the air out before fully sealing. Move and massage the storage bag to ensure the pork is fully covered by the marinade. Place in the refrigerator overnight.
- When ready to cook, preheat oven to 350 degrees and select a shallow baking dish that will fit the two pork tenderloins.
- Place peanuts into a food processor, electric chopper or blender, and process until the peanuts are chopped into small bits. If too small they do not add the crunchy texture and too large they won’t adhere well to the pork (refer to preparation photo).
- On a baking sheet, pour a lengthwise strip of peanuts. Remove the pork tenderloin from marinade (leaving any garlic, ginger or shallot in the bag; discard the marindade) and place onto the peanuts. Gently roll the pork in the peanuts to fully cover. Discard any remaining peanuts used in the rolling.
- Place the pork tenderloins into the baking dish and bake for 30-35 minutes or until a meat thermometer reads 160 degrees internally. The pork will continue to cook once removed from the oven so remove by 35 minutes and check temperature. Let the meat rest for 15 minutes before slicing and serving.
Since I so rarely put photos of myself on my blog I’ll share my headshot for the cookbook. Toni Dash, Boulder Locavore