Makes 4 servings

Prep: 15 min., Cook: 10 min.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

Note: Nutritional analysis does not include garnish.

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