Peanut-Dusted Pork Medallions With Citrus Pan Sauce

• 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 saute 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.

pork tenderloin, light roast peanut flour, ground cumin, ground red pepper, salt, chicken broth, orange juice, lemon juice, honey, flour, aromatic peanut oil, garlic, parsley

Taken from www.myrecipes.com/recipe/peanut-dusted-pork-medallions-with-citrus-pan-sauce (may not work)