Nutty Pork Loin with Citrus

Name: Nutty Pork Loin with Citrus
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 large pork fillet (approx. 600 g); 0.5 lemon (juice only); 0.5 teaspoon Sea salt; black peppercorn; 4 tablespoons All purpose flour; 1 free-range egg (whisked); 1.5 cups roasted Peanuts (roughly chopped); 4 tablespoons cilantro leaf (finely chopped); 1 bunch Chive (finely chopped); grated lemons (zested); 0.375 cup chicken stock; 0.875 cup freshly squeezed Orange juice; 2 tablespoons white wine vinegar; 0.5 tablespoon freshly grated Ginger root; 1 red chile pepper (finely chopped); 1 tablespoon honey; 0.5 teaspoon Sea salt; 1 tablespoon soy sauce; 1 teaspoon tomato puree; 2 tablespoons Corn starch; 3 Oranges (1 tbsp zest and segments); cilantro leaf (to garnish)

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520

calories

Calories

My cookbook

moderate

Difficulty

1 hr 20 min.

Preparation

Nutritions

Fat	29.2 g
Saturated Fat Acids	4.53 g
Protein	25.49 g
Roughage	7.76 g
Sugar added	4.31 g
Calorie	520

more nutritions

1 serving contains

Calories	520
Protein/g	25.49
Fat/g	29.2
Saturated fatty acids/g	4.53
Carbohydrates/g	46.36
Added sugar/g	4.31
Roughage/g	7.76
Cholesterol/mg	58.75
Vitamin A/mg	108.74
Vitamin D/μg	0.5
Vitamin E/mg	4.4
Vitamin B₁/mg	0.27
Vitamin B₂/mg	0.29
Niacin/mg	11.46
Vitamin B₆/mg	0.4
Folate/μg	127.07
Pantothenic acid/mg	0.98
Biotin/μg	1.69
Vitamin B₁₂/μg	0.31
Vitamin C/mg	106.36
Potassium/mg	703.16
Calcium/mg	90.13
Magnesium/mg	123.6
Iron/mg	1.88
Iodine/μg	16.09
Zinc/mg	1.77

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

large pork fillet (approx. 600 g)

lemon (juice only)

½ teaspoon

Sea salt

black peppercorn

4 tablespoons

All purpose flour

free-range egg (whisked)

Peanut crust: 1 ½ cups
roasted Peanuts (roughly chopped); 4 tablespoons
cilantro leaf (finely chopped); 1 bunch
Chive (finely chopped); grated lemons (zested)

Orange sauce: ⅜ cup
chicken stock; ⅞ cup
freshly squeezed Orange juice; 2 tablespoons
white wine vinegar; ½ tablespoon
freshly grated Ginger root; 1
red chile pepper (finely chopped); 1 tablespoon
honey; ½ teaspoon
Sea salt; 1 tablespoon
soy sauce; 1 teaspoon
tomato puree; 2 tablespoons
Corn starch; 3
Oranges (1 tbsp zest and segments); cilantro leaf (to garnish)

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Preparation steps

Step 1/5

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.

Step 2/5

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.

Step 3/5

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.

Step 4/5

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.

Step 5/5

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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