Peanut-Crusted Spiced Pork Loin (or Tofu?)


Alisa Fleming ~ This sweet and savory twist on spiced pork offers an excellent and unique option for holiday dinners and entertaining. The recipe and photo were shared with us by the National Peanut Board.

In terms of special diets, I have a few notes to share that should help to customize this spiced pork recipe:

Sneaky Honey-Roasted Peanuts – Many store-bought brands contain allergens beyond the peanuts themselves. The coating may include wheat starch, soy oil, butter or whey powder, etc. Occasionally you might spot a very simple variety, but you can also make them easily at home without any added allergens. See the link in the recipe below for a dairy-free, gluten-free, soy-free honey-roasted peanut recipe.

Vegan / Vegetarian? – I know this is a pork recipe, but I’m even wanting to try this recipe myself with tofu. It seems like the peanut crust and spices could be quite amazing on a number of dishes.

Peanut-Crusted Spiced Pork Tenderloin

Peanut-Crusted Spiced Pork Loin
Prep time
Cook time
Total time
Though the preparation of this dish is quick and easy, it is best to plan ahead since the flavor will benefit from an overnight chill.
Serves: 4 servings
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika (I buy the big one from McCormick, so good and it saves a ton of money)
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 teaspoon olive oil
  • 1 1.25-pound pork tenderloin
  • ½ cup honey roasted peanuts, finely chopped or even slightly ground
  1. Combine the garlic powder, chili powder, black pepper, smoked paprika, salt and cinnamon in small bowl, stirring well.
  2. Rub the pork loin with olive oil, and then rub it with spice mixture, making sure to coat every surface.
  3. Place the pork loin in a large resealable plastic bag and refrigerate for 2 hours or overnight.
  4. Before baking, roll the pork loin in the chopped honey roasted peanuts, pressing firmly to make sure the peanuts stick.
  5. Bake at 400°F for 25 minutes or until a thermometer registers 140°F. Remove from the oven and let the meat stand for 5 minutes, or until the internal temperature registers 145°F.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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