Nutty pork loin with citrus 

Nutty pork loin with citrus

(0)

Calories:520 kcal
Difficulty:moderate
Preparation:80 min
Ready in:80 min
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1 serving contains (Percentage of daily recommendation)
Calories520 kcal(26%)
Protein25 g(50%)
Fat29 g(36%)
Carbohydrates46 g(18%)
Added Sugar4 g(4%)
Roughage8 g(27%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1large pork fillets approx. 600 g
½lemons juice only
½ teaspoonsSea salt
black peppercorn
4 tablespoonsAll purpose flour
1free-range eggs whisked
Peanut crust
1 ½ cupsroasted Peanuts roughly chopped
4 tablespoonscilantro leaf finely chopped
1 bunchChive finely chopped
grated lemons (zested)
Orange sauce
⅜ cupschicken stock
⅞ cupsfreshly squeezed Orange juice
2 tablespoonswhite wine vinegar
½ tablespoonsfreshly grated Ginger root
1red chile peppers finely chopped
1 tablespoonhoney
½ teaspoonsSea salt
1 tablespoonsoy sauce
1 teaspoontomato puree
2 tablespoonsCorn starch
3Oranges (1 tbsp zest and segments)
cilantro leaf to garnish

Directions

1 Preheat the oven to 80°C | 180F | gas 1/4 and warm a dish and four plates. Put all the ingredients for the peanut crust into a deep plate and mix well.
2 Sprinkle the pork fillet with lemon juice and season. Now coat the pork first in flour, then in egg and finally in the peanut mixture, pressing it on well.
3 Fry the meat on all sides in a nonstick frying pan over a medium heat for 6-8 minutes. Transfer to the warmed dish and put into the preheated oven for about 50 minutes until cooked. The meat can be kept warm in the oven at 60°C for up to 45 minutes.
4 For the sauce, put all the sauce ingredients apart from the orange segments into a pan and bring to the boil, stirring. Season to taste with salt and pepper.
5 Before serving return the sauce to the boil, then remove from the heat, add the orange segments and warm briefly in the sauce. Slice the pork fillet and serve with the sauce. Garnish with coriander.
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