Suya-Spiced Pan-Roasted Pork Tenderloins | Christopher Kimball’s Milk Street

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Suya-Spiced Pan-Roasted Pork Tenderloins

50 minutes

Suya-Spiced Pan-Roasted Pork Tenderloins

This recipe was inspired by Nigerian beef suya, or beef skewers seasoned with chili and peanuts. The pan sauce has a simple base, but gets lots of character from the lime juice and chopped peanuts that are stirred in at the end. Warmed flatbread or steamed rice would be a great accompaniment.

6

Servings

Tip

Don't add the butter all at once when making the pan sauce. Whisking it in 1 piece at a time creates an emulsified sauce that's glossy and velvety. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.

50 minutes

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