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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 lemons juice only; 0.5 teaspoons Sea salt; black peppercorns; 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 cups chicken stock; 0.875 cups freshly squeezed Orange juice; 2 tablespoons white wine vinegar; 0.5 tablespoons freshly grated Ginger root; 1 red chile pepper finely chopped; 1 tablespoon honey; 0.5 teaspoons 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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Calories:	520 kcal
Difficulty:	moderate
Preparation:	80 min
Ready in:	80 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	520 kcal	(26%)
Protein	25 g	(50%)
Fat	29 g	(36%)
Carbohydrates	46 g	(18%)
Added Sugar	4 g	(4%)
Roughage	8 g	(27%)
Vitamin A	108.74 µg	(14%)
Vitamin D	0.5 µg	(10%)
Vitamin E	4.4 mg	(37%)
Vitamin B1	0.27 mg	(25%)
Vitamin B2	0.29 mg	(21%)
Niacin	11.46 mg	(72%)
Vitamin B6	0.4 mg	(29%)
Folate	127.07 µg	(64%)
Pantothenic Acid	0.98 mg	(16%)
Biotin	1.69 µg	(3%)
Vitamin B12	0.31 µg	(12%)
Vitamin C	106.36 mg	(133%)
Potassium	703.16 mg	(35%)
Calcium	90.13 mg	(11%)
Magnesium	123.6 mg	(33%)
Iron	1.88 mg	(13%)
Iodine	16.09 µg	(11%)
Zinc	1.77 mg	(18%)
Saturates	5 g
Uric Acid	0 g
Cholesterol	58.75 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

1	large pork fillets approx. 600 g
½	lemons juice only
½ teaspoons	Sea salt
	black peppercorn
4 tablespoons	All purpose flour
1	free-range eggs 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 cups	chicken stock
⅞ cups	freshly squeezed Orange juice
2 tablespoons	white wine vinegar
½ tablespoons	freshly grated Ginger root
1	red chile peppers finely chopped
1 tablespoon	honey
½ teaspoons	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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Pork loin with peppers

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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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