Spiced Pork Tenderloins with Ancho Peanut Sauce

Spiced Pork Tenderloins with Ancho Peanut Sauce
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 dried ancho chiles, stemmed and seeded
  • 1 tablespoon plus 1/2 teaspoon ground cumin
  • 1 tablespoon smoked paprika
  • Salt and pepper
  • 2 pork tenderloins (about 1 pound each) trimmed, patted dry and halved crosswise
  • 6 tablespoons vegetable oil
  • 1 cup unsweetened coconut milk
  • 1/2 cup creamy peanut butter
  • 1/2 cup vegetable broth or water
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ground coriander


Preheat the oven to 450 degrees . Soak the ancho chiles in warm water for 5 minutes; drain and set aside.

In a dish, combine 1 tablespoon cumin, the paprika, 1 tablespoon pepper and 2 teaspoons salt. Brush the tenderloins with 3 tablespoons oil and roll in the spice mixture until coated.

In a large ovenproof skillet, heat the remaining 3 tablespoons oil over medium-high heat until hot. Sear the pork, turning with tongs, until browned all over. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part registers 150 degrees , 10 to 12 minutes.

Meanwhile, place the reserved chiles in a blender and add the coconut milk, peanut butter, broth, lime juice, 2 teaspoons salt, the coriander, the remaining 1/2 teaspoon cumin and 1/2 teaspoon pepper. Blend until the sauce is smooth.

Remove the skillet from the oven, transfer the pork to a cutting board and let rest for 5 minutes. Slice into 1/2-inch-thick medallions and arrange on a serving platter. Drizzle with the ancho-peanut sauce.