• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Boulder Locavore®

Easy Flavorful Recipes for Everyday

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Pork Recipes » Peanut-Encrusted Asian Pork Tenderloin

    LAST UPDATED: December 28, 2021 • FIRST PUBLISHED: September 6, 2012 By Toni Dash 20 Comments

    Peanut-Encrusted Asian Pork Tenderloin

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    The start of the school year feels like moving to another planet to me. It demands military type precision to keep my household fluid and well fed. The meal protocol includes school lunches for two kids, lunch for one working husband, substantial snacks to interleave between school and multiple athletic activities, as well as dinner that has to be ready pretty promptly once we cross the threshold home. It always seems to demand my best professional project management skills coupled with high level culinary strategic planning.

    Creative inspiration does not always step up to meet the tactics so when I was asked to contribute to a Back to School Cookbook for Foodie.com, I was thrilled. To be a contributor yes, but selfishly to have access to a bevy of fabulous recipes from handpicked, proven food bloggers from all dining genres. Our mission was to develop two original recipes that could be prepared in less than an hour, containing no more than 10 ingredients; exactly how I like to cook myself on a school night.

     
    Peanut Encrusted Asian Pork Tenderloin
    A quick note about side dishes.  Quinoa is a highly underused grain.  It cooks in about 20 minutes and is a complete protein.  The taste is mild and the texture soft like rice when cooked.  It is very easy to cook while the pork tenderloin is baking.  Add a simple seasonal salad and you have a beautiful, well balanced, delicious plate.

     

     

    I need simple, healthy flavorful recipes I can prepare under the highly distracted conditions of running after school interference and answering homework questions on the fly. Pork Tenderloin is always a sure bet; it’s easy to set into a marinade the night before, and then bake quickly and effortlessly for dinner when needed.

    The recipe I developed for Peanut-Encrusted Asian Pork Tenderloin is marinated over night, rolled in peanuts and baked for a unique and delicious twist both kids and adults love!

     
    slices of pork tenderloin with peanuts on outside on plate
     

    PEANUT-ENCRUSTED ASIAN PORK TENDERLOIN

    If making this recipe with Tamari instead of soy sauce it becomes gluten free as well as soy free. If you wish to make a larger meal Boneless Pork Roast can be substituted for 2-3 tenderloins; adjust baking time for the roast’s weight accordingly to reach and internal temperature of 160 degrees.

    Serves: 4-6

    Time: Prep: 15 minutes   Marinate: overnight   Cook: 35 minutes

    Ingredients:

    • 1 shallot, peeled and rough chopped
    • 1 garlic clove (large), peeled and rough chopped
    • 1-1inch 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

     

    1. 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.
    2. 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.
    3. When ready to cook, preheat oven to 350 degrees and select a shallow baking dish that will fit the two pork tenderloins.
    4. 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).
    1. 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.
    2. 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.

     

     

    You must check out the cookbook in total (click here)! It is a beautifully done, online cookbook capturing wonderful recipes for Main dishes, Side dishes, Snacks and Desserts. I feel certain you’ll love looking at it as well as the fantastic quick, simple recipes!

    slices of pork tenderloin with peanuts on outside on plate

    PEANUT-ENCRUSTED ASIAN PORK TENDERLOIN

    If making this recipe with Tamari instead of soy sauce it becomes gluten free as well as soy free.  If you wish to make a larger meal Boneless Pork Roast can be substituted for 2-3 tenderloins; adjust baking time for the roast’s weight accordingly to reach and internal temperature of 160 degrees.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Marinating Time (overnight): 12 hours
    Total Time: 12 hours 50 minutes
    Servings: 4 serves 4-6
    Calories: 1621kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 1621kcal | Carbohydrates: 24g | Protein: 203g | Fat: 77g | Saturated Fat: 30g | Cholesterol: 590mg | Sodium: 991mg | Potassium: 4030mg | Fiber: 5g | Sugar: 14g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 11mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Baked Apple Cider Donut recipe (gluten free) and Picking Apples
    St. Julien Hotel’s ‘Bon Vivant’ Package: Luxury Meets Wellness »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. PolaM says

      September 24, 2012 at 2:34 pm

      Congrats! This recipe totally deserves being featured: it is simple and I bet it tastes great!

      Reply
    « Older Comments

    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    Search Boulder Locavore

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Subway Cookies Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.