Pork Tenderloin with Peanut Sauce

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From The Chew's Clinton Kelly this was quick to put together and with the fresh cilantro was great over sticky rice - substitute parsley if you don't like cilantro. Would be great over chicken as well. The only thing I had to do was add more water to sauce I tried to make it earlier in the day and it thickened.
  • 1 pork tenderloin (trimmed)
  • 1 tablespoon canola oil
  • 1/2 cup smooth peanut butter (natural)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 2 limes (juiced)
  • 1/2 teaspoon red chili flakes
  • 1/3 cup hot water (to loosen, plus more if needed)
  • jasmine rice (cooked, to serve)
  • 1/4 cup cilantro leaves
  • 1/2 cup peanuts (chopped)
  • salt and fresh cracked black pepper (to taste)

  • Preheat oven to 400ºF. Place a baking rack inside of a baking sheet.
  • Heat a large sauté pan over medium high heat with canola oil. Season the pork tenderloin with Kosher salt and freshly ground black pepper. Sear pork on all sides. Remove to rack and roast in oven for 15 minutes or until thermometer registers 145ºF.
  • To the carafe of a blender, add peanut butter, soy sauce, hoisin sauce, lime juice, red chili flakes and water. Blend until combined, add additional water to loosen, if necessary.
  • Remove the pork from the oven, let rest 5 minutes. Slice and serve with the peanut sauce, Jasmine rice, cilantro, and chopped peanuts.

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