- 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
- 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
Remove silver skin from tenderloin, leaving a thin layer of fat. Cut pork diagonally into 1-inch-thick slices.
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.
Whisk together broth, next 4 ingredients, and reserved 2 teaspoons peanut flour mixture in a small bowl.
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.
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.
Note: For testing purposes only, we used 12% fat light roast peanut flour.
Note: Nutritional analysis does not include garnish.