Matt Weber

Peanut Crusted Pork Loin over Peanut Butter Polenta

Print This Recipe Print This Recipe

Pork loin is such a versatile meat and can be transformed in so many ways. The crushed peanuts and bread crumbs in this recipe provide a nice crispy exterior. Typically, polenta is finished off with butter but I’ve used smooth peanut butter here to add additional flavor and to match the flavor of the pork.

Prep time: 20 minutes
Cook Time: 20-30 minutes
Total time: 50 minutes
Yield: 8 servings

Pork loin is such a versatile meat and can be transformed in so many ways. The crushed peanuts and bread crumbs in this recipe provide a nice crispy exterior. Typically, polenta is finished off with butter but I’ve used smooth peanut butter here to add additional flavor and to match the flavor of the pork.

Ingredients

Ingredients peanuts bread crumbs sugar salt pepper eggs The Heat Is On peanut butter pork grits Smooth Operator

For the pork loin

1 cup Peanut Butter & Co. Golden Roasted Peanuts, crushed
1 cup panko bread crumbs
1/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon pepper
2 large eggs
1/4 cup The Heat Is On Peanut Butter
2 one-pound pork tenderloins

For the polenta

6 cups water
1 teaspoon salt
2 cups corn grits
1/4 cup Smooth Operator peanut butter

Directions

For the pork loin

1. Preheat your oven to 375°F. Line a sheet pan with tinfoil.

2. In a pie dish or other shallow pan, whisk together the peanuts, bread crumbs, brown sugar, salt and pepper.

3. In a separate shallow dish, whisk together the eggs and peanut butter.

4. Dip each tenderloin in the egg mixture followed by the bread crumb mixture, coating generously. Arrange them on the prepared baking sheet.

Dip each tenderloin in the egg mixture followed by the bread crumb mixture, coating generously.

5. Bake them until they reach an internal temperature of 155 degrees. Remove them from the oven and let them rest for 10 minutes. Cut into thin slices.

Bake them until they reach an internal temperature of 155 degrees.

Cut into thin slices.

For the polenta

In a large pan, bring the water and salt to a boil. Gradually stir in the corn grits. Reduce the heat to bring the mixture to a simmer and continue cooking, stirring frequently, for about 30 minutes. Stir in the peanut butter. Divide between serving dishes and serve with sliced pork loin.

PEANUT BUTTER GIVEAWAY

Matt coats pork tenderloin in his peanut butter and crushed peanut bread crumb mixture. What else would you consider battering and coating in this mixture for baking in the oven.

Leave a comment below with your answer to enter for a chance at winning a jar of The The Heat Is On and Smooth Operator, the peanut butters used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, June 17 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 06/20/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar each of The Heat Is On and Smooth Operator. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Peanut Crusted Pork Loin over Peanut Butter Polenta, 10.0 out of 10 based on 1 rating

Tags: , , , , , , ,

12 Responses to Peanut Crusted Pork Loin over Peanut Butter Polenta

  1. Natalie J Vandenberghe says:

    Chicken. This sounds delicious–thanks for sharing the recipe.

  2. Lee Hattabaugh says:

    This sounds delicious… but so does EVERYTHING with peanut butter.

  3. Meaghan N says:

    Some shrimp or chicken would be yummy!

  4. Nikki S says:

    This coating would be tasty on a nice mild fish like tilapia or on a pounded out chicken cutlet.

  5. Francisco says:

    Rainbow trout

  6. Jordan says:

    Tilapia!

  7. Jessica says:

    I’m craving spiced bananas right now. I’m betting they might be tasty that way.

  8. Amy P says:

    I think chicken or tilapia would be good to try.

  9. Kelli says:

    I think chicken would be great.

  10. nik says:

    Eggplant…only way I like it is to encrust it with yumful things like this. 🙂

  11. Barb K says:

    I would coat maybe shrimp or chicken. Would spice up the flavor.
    Me4Wrest@gmail.com

  12. ray ban clubmaster cheap says:

    Hello, I enjoy reading all of your article. I like to write a little comment to support you.

Rate This Post

VN:F [1.9.2_1090]
Rating: 10.0/10 (1 vote cast)

Leave a Reply

Your email address will not be published. Required fields are marked *

Peanut Crusted Pork Loin over Peanut Butter Polenta