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Peanut-Dusted Pork Medallions With Citrus Pan Sauce

Yield Makes 4 servings
Prep: 15 min., Cook: 10 min.


  • 1 (1- to 1.25-pound) pork tenderloin
  • 4 tablespoons light roast peanut flour made with USA-GROWN PEANUTS
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1 1/4 teaspoons salt, divided
  • 1/3 cup fat-free chicken broth
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons honey
  • 1 teaspoon all-purpose flour
  • 3 tablespoons aromatic peanut oil made with USA-GROWN PEANUTS, divided
  • 1 garlic clove, minced
  • Garnishes: fresh flat-leaf parsley sprigs, orange rind curls

Nutrition Information

  • calories 326
  • fat 16.3 g
  • satfat 3.6 g
  • monofat 7.4 g
  • polyfat 4.3 g
  • protein 30 g
  • carbohydrate 15.4 g
  • fiber 1 g
  • cholesterol 79 mg
  • sodium 825 mg
  • iron 2 mg
  • calcium 21 mg

How to Make It

  1. Remove silver skin from tenderloin, leaving a thin layer of fat. Cut pork diagonally into 1-inch-thick slices.

  2. Stir together peanut flour, cumin, red pepper, and 1 teaspoon salt in a shallow bowl or pie plate. Reserve 2 teaspoons peanut flour mixture. Dredge pork in remaining peanut flour mixture, shaking off excess.

  3. Whisk together broth, next 4 ingredients, and reserved 2 teaspoons peanut flour mixture in a small bowl.

  4. Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add pork, and cook 3 minutes on each side or until done. Transfer to a serving platter. Keep warm.

  5. Heat remaining 1 tablespoon peanut oil in skillet over medium heat. Add garlic, and sauté about 30 seconds. Add broth mixture to skillet, stirring to loosen particles from bottom of skillet. Bring to a boil, whisking constantly; cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Pour sauce over pork. Garnish, if desired.

  6. Note: For testing purposes only, we used 12% fat light roast peanut flour.

  7. Note: Nutritional analysis does not include garnish.