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TOTAL TIME: Prep Time: 15 min. Cook Time 45 min.
MAKES: 10-12 servings


  • 1 Reynolds® Oven Bag, Large Size
  • 2 pork tenderloins, about 1-1/2 pounds each
  • 3/4 cup salsa
  • 1/4 cup honey roasted-flavor peanut butter
  • 2 tablespoons flour
  • 2 tablespoons each soy sauce and sesame oil
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • Hot cooked rice
  • 1/4 cup coarsley chopped peanuts or cashews
  • 2 tablespoons chopped green onion


  1. Preheat oven to 350°F. Place Reynolds® Oven bag; in 13x9x2-inch or larger baking pan at least 2 inches deep.
  2. Place pork in oven bag. Mix salsa, peanut butter, flour, soy sauce, sesame oil, ginger, cayenne pepper and garlic in a medium bowl. Stir until smooth; spoon over pork.
  3. Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  4. Bake 45 to 50 minutes or until meat thermometer read 160°F.
  5. Spoon rice onto serving platter. Place pork on top of rice. Stir sauce; spoon over pork. Sprinkle with peanuts and green onion. Yield: 10 to 12 servings.
Originally published as Asian-Style Pork Tenderloin in Taste of Home Cooking School Collection Spring 2010, p63

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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