A quick and easy pork tenderloin recipe with an absolutely delicious peanut sauce of peanut butter, coconut milk, lime and cilantro. This sauce is one of my favourites! Ready in just about 30 minutes, too!
If you looking for a fabulous sauce for pork tenderloin this peanut sauce is one of my favourites! It’s Indonesian in its flavour profile, with a nice bit of ground coriander to complement the peanut butter, soy sauce and coconut milk. A generous hit of fresh lime juice lightens and freshens the flavours. The fresh lime juice is a must!
In the warmer months, I love to cook the pork up on the BBQ. In the colder months, it can be cooked quickly on the stove-top in a grill pan or on a baking sheet under the broiler. Butterflying the pork tenderloin means it always cooks up quickly!
Ingredients and substitutions
A few notes about the key ingredients …
Coconut Milk – I always use and recommend full-fat coconut milk, as it makes for the thickest and richest peanut sauce. Low-fat coconut milk will work here but will result in a thinner and less creamy sauce.
Peanut Butter – Use whatever is in your cupboard, as long as it’s smooth. Natural and regular peanut butter will both work nicely here.
Lime Juice – Fresh lime is best and for best results, don’t skip the lime! The freshness and acidity really elevate and balance the sauce.
Brown Sugar – The recipe specifies dark brown sugar for the richest taste, but I’ve made it with light brown sugar, as well, and it works just fine.
Ground Coriander – I hope you have this wonderful spice in your spice rack. Coriander is dried cilantro seeds and ground coriander is, well, ground up :) Don’t worry if you are a Cilantro hater. Coriander has a different flavour profile that you will probably find you tolerate just fine :)
If you don’t have it and you want to make this dish anyway, simply finely chop some of the fresh cilantro and simmer it with the sauce instead.
Cilantro – Fresh cilantro adds great flavour and colour to this dish. Hate fresh cilantro? Replace it with flat-leafed parsley.
Recipe tips!
- A short marinating time is all that is needed, but if you like, you can start the pork marinating well ahead (up to 8 hours) and then just cook it up when you’re ready.
- You’ll notice that the marinade is cooked down to make the sauce. As such, you’ll want to be sure that you bring the sauce to a boil and allow it to simmer for several minutes. This ensures that any raw meat juices are thoroughly cooked in the sauce.
What to serve with this pork with peanut sauce
Serve this pork and peanut sauce with a simple vegetable, salad and/or with rice for a delicious and easy weeknight meal (that’s also company worthy!). I love a cilantro-lime rice with this one!
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Get the Recipe: Pork Tenderloin with Peanut Sauce
Ingredients
- 1 cup coconut milk, full-fat recommended
- 1/2 cup smooth peanut butter, natural or regular
- 1/4 cup soy sauce, low sodium recommended
- 3 Tablespoons fresh lime juice
- 3 Tablespoons dark brown sugar, or light brown sugar
- 2 cloves garlic, minced
- 2 teaspoons ground coriander
- 2 lb pork tenderloin, 1 large or two small
- Fresh chopped cilantro, for garnish
- Fresh lime wedges, for serving/drizzling
Instructions
- In a large bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make a smooth sauce.
- Trim the pork of excess fat and silverskin. Butterfly the tenderloins by splitting each one lengthwise almost, but not quite all the way through, so the halves remain attached.
- Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork tenderloins in the large, shallow bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes on the counter (or up to 8 hours in the refrigerator).
- BBQ Method: While the pork marinates, heat a BBQ on high. Remove the tenderloins from the marinade, letting the excess marinade drip back into the bowl (don’t discard the marinade). Grill the tenderloins, turning once, until just cooked through, 5 to 7 minutes total. Transfer to a carving board and let rest for 5 minutes.
- Oven Method: Preheat oven broiler to high with rack about 6 inches from heat. Place tenderloins on a foil-covered baking sheet and broil, turning once, until cooked through and browned in spots, about 15 minutes. You could also cook the pork in a large grill pan over medium-high heat on the stove-top.
- Meanwhile, pour the remaining marinade into a small saucepan and add 1 Tablespoon of water. Bring to a boil then reduce the heat and simmer for 3 minutes. ** It is important to boil and thoroughly heat the sauce for the time specified! Remove the sauce from the heat. If the sauce seems too thick, thin it with a bit more water. Slice the pork and serve drizzled with the sauce. Top with chopped cilantro and serve with lime wedges for drizzling. Additional sauce can be placed in a small bowl for passing at the table.
Notes
More pork tenderloin recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Could I use a substitute for coconut milk? I’m unfortunately allergic, would heavy cream or something similar work?
Hi Sarah, yes, heavy cream would work, though I might do 1/2 heavy cream and 1/2 half and half cream or something like that. I’m not sure you need a full cup of heavy cream.
Easy, flavourful weeknight supper the whole family loves.
So pleased you are all enjoying it Alina. Thanks so much!
Made according to recipe & it was so delicious. An easy recipe that can surely impress company. Served with a cabbage & pepper stirfry & coconut rice. Yum. Thanks for a great recipe
Thanks Annette! So glad you enjoyed it.
Can this meal be frozen? G
Hi Gabrielle, I have never tried freezing it, but since the sauce is coconut milk based, it should freeze/thaw just fine for 2-3 months.
Just put the pork in fridge to marinate.
Then guests postponed dinner invite until tomorrow.
Should I cook it today and reheat later.
Or what.?
Well that sucks. But no worries. Apparently pork tenderloin can be safely marinated in the fridge for 3-5 days! So just leave it in the fridge and cook it fresh tomorrow. Enjoy!
First time cooking with coriander and peanut butter, Loved it! Everyone did at my house, served with zucchini noodles cooked in a peanut butter sauce as well, delicious! I added some red pepper flakes and a little siracha so my husband would enjoy it more, he doesn’t like a lot of sweet tasting foods, but thoroughly enjoyed this dish!
So glad you enjoyed it, Kandi! This is one of my favourite pork dishes. Love the flavours in this sauce. Deliciously different :) Thanks so much!
Wow! Just finished having this lovely pork tenderloin for dinner. This is the second pork tenderloin that I have made from your collection, and I don’t like to play favourites, but this is the one I will definitely make for company, when we can have company!!! Delicious! Very easy, I had to use crunchy peanut butter as I didn’t have enough smooth, but I think it added to the sauce! Also added a Chile pepper to the marinade. Not over the top spicy but just a nice hint of spice.( my family like spice).
I really enjoy your recipes, Jennifer. I can trust that they will turn out!
So glad you enjoyed it, Jennifer :) Thanks! And yes, I’ve made this dish for company a few times. It’s easy and everyone seems to enjoy it!
Very good. May just be one of the best ways to prepare pork tenderloin. I had only crunchy peanut butter and it didn’t detract in any way. Thanks for the post.
So glad you enjoyed it, Jan and yes, it’s one of my favourite pork tenderloin recipes. Nice in the oven or on the BBQ grill! Thanks so much!
Very good. May just be one of the best ways to prepare pork tenderloin. I had only crunch peanut butter – it didn’t detract in any way. Thanks for the post.
Seriously delicious.A keeper!
Glad you enjoyed it, Jay :) It’s one of my favourites! Thanks.
You have so many delicious pork tenderloin receipes that are hits in our household!
Wasn’t sure about the coriander but decided to give the receipe a try. So good! Even the crunchy peanut butter didn’t detract!
So glad you tried this one! It’s one of my favourites :) Thanks!
Can’t wait to try this. Do you think that it would work in an instant pot? Thank you.
Hi Kim and no, I don’t think an instant pot would work here for a lot of reasons :) I’d recommend the oven or a grill/BBQ for best results.
I have been eyeing this recipe for awhile, and today was the day! Absolutely delicious! I did add 2 dried chilies to the marinade, and they gave just the right amount of heat. Very easy; will definitely make this one again, but next time it will be for company!!
So glad you enjoyed it and a little heat is always good :) Thanks!