Pork Loin in Peanut Sauce
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1 Hr 30 Min
Prep : 45 Min Cook: 45 Min
We call this recipe Pork Loin in Peanut Sauce—but it's so much more than that! It's a rich combo of onions, garlic, tomato sauce and ancho peppers too.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp. oil, divided
2
1 boneless pork loin (2 lb./900 g)
3
2 cups 25%-less-sodium chicken broth, divided
4
1/2 small onion, sliced
5
3 cloves garlic, unpeeled
6
1 cup tomato sauce
7
3 dried ancho chiles, stemmed, seeded and hydrated
8
1 canned chipotle pepper in adobo sauce
9
3/4 cup dry roasted peanuts, divided
10
3/4 cup Cracker Barrel Shredded Mozzarella Cheese
11
2 Tbsp. chopped fresh cilantro
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Transfer to roasting pan. Add 1 cup broth; cover. Bake 1-1/4 hours or until meat is done (160°F), basting every 30 min. Step 3
Meanwhile, cook and stir onions and garlic in grill pan or skillet on medium-high heat 5 min. or until crisp-tender. Remove from pan; peel garlic. About 30 min. before meat is done, blend remaining broth, tomato sauce, ancho peppers, chipotle pepper, 1/2 cup nuts, onions and garlic in blender until smooth. Heat remaining oil in medium saucepan on medium heat. Add prepared sauce; cook 15 min., stirring occasionally. Step 4
Chop remaining nuts. Slice meat; place on platter. Drizzle with sauce; top with nuts, cheese and cilantro. Kraft Kitchen Tips!
Serving Suggestion
Serve with hot cooked rice and steamed fresh green beans.
Substitute
Substitute pasilla peppers for the ancho peppers.
How to Hydrate Dried Ancho Peppers
Place dried ancho peppers in small glass bowl. Add enough boiling water to completely cover peppers. Let stand 30 min. or until peppers are soft. (Soaking time will vary slightly depending on the size of the peppers.) Drain peppers, saving soaking water to use for cooking rice or other dishes.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value
Total fat 17 g
26 %
Saturated fat 4 g
20 %
Cholesterol 70 mg
Sodium 450 mg
19 %
Total carbohydrate 6 g
2 %
Dietary fibre 2 g
8 %
Sugars 2 g
Protein 31 g
Vitamin A
4 %
Vitamin C
6 %
Calcium
8 %
Iron
10 %
Servings
8 servings, 1/8 recipe (214 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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