Pork Tenderloins with Asian Peanut Sauce

Pork Tenderloins with Asian Peanut Sauce


"Pork tenderloins are roasted then sliced into medallions and topped with an Asian-inspired peanut sauce for a simple but elegant main dish."

Ingredients {{adjustedServings}} servings 369 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

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  1. Heat oven to 375 degrees F. Spray a shallow roasting pan with no-stick cooking spray.
  2. Heat oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast tenderloins for 15 minutes, or until instant-read thermometer reaches 145 degrees F (63 degrees C).
  3. Whisk chicken broth, peanut butter and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
  4. Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest for 10 minutes. Slice into medallions and serve drizzled with warm Asian Peanut Sauce and garnish with sliced chives or scallions.
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Reviews 6

  1. 6 Ratings


This recipe is a good starting point. HOWEVER... the sauce is too thick and a little too sweet as is. Back the hoisin to 1/4 cup, and add at least another 1/4 cup of chicken broth (total of 3/4 to 1 C. of broth), and maybe even add a little low sodium soy sauce, about a 1/4 cup. Second, there is absolutely no reason to roast the meat. All this does is dirty up another pan, and it takes WAY longer than 15 minutes at 375 degrees to get an average sized pork tenderloin to 160 degrees! I made this recipe as written, and my other dishes got cold while waiting for the pork to reach temp. I will make this again because the peanut sauce has a good flavor (just too thick), but next time I'll just slice the raw pork into medallions ahead of time and pan sear them in my wok. Way less hassle!


we loved it :) i just added more broth to make it a bit more runny, and had to cook it for about 30 minutes. Other than that, it was delicious :)

Caroline C

This was not a hit with us. I made the sauce as written, and it was thick and gluey, and we didn't care for the taste generally. I added more broth to thin it out, but other than that I didn't know what to do to try and redeem it. Sorry, but I can't recommend this one at all.