Peanut-Dusted Pork Medallions With Citrus Pan Sauce

Peanut-Dusted Pork Medallions With Citrus Pan Sauce Recipe
Prep: 15 min., Cook: 10 min.


Makes 4 servings

Recipe from

Southern Living Cooking School

Nutritional 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


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


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.

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

Note: Nutritional analysis does not include garnish.

June 2008
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