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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

326 calories; fat 16.3g; saturated fat 3.6g; mono fat 7.4g; poly fat 4.3g; protein 30g; carbohydrates 15.4g; fiber 1g; cholesterol 79mg; sodium 825mg; iron 2mg; calcium 21mg.
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