Peanut-Crusted Pork Loin

Serves 3

Note from the Chef

I think that this recipe is best made a day in advance and then cooked off.

Ingredients

• 1 pork loin (about 1 ¼ - 1 ½ pounds)
• 1-2 cloves garlic, grated (or ½ tsp powdered)
• 1 small shallot or 2 scallions, minced (or ½ tsp powdered onion)
• ½ tsp Chinese 5 spice
• ½ tsp ground ginger
• ¼ tsp black pepper
• 1 tbsp soy sauce
• ½ tsp Dijon mustard
• 1 tbsp peanut or other neutral oil
• ½ cup unsalted peanuts, chopped into small bits
• 2 tbsp panko flakes (crumbs)
• ¼ cup beef or chicken broth

Preparation

1. Combine all ingredients except peanuts, panko and broth in a bowl. Cover and marinate the pork loin for at least one hour, up to overnight.
2. Preheat oven to 425 degrees F.
3. Remove the pork loin from the marinade, reserving the marinade to make the sauce.
4. Combine the panko and chopped peanuts. Roll the pork loin in the panko and peanut mixture, pressing it firmly into the meat. Roast in the oven for 10 minutes, then reduce the heat to 350 and roast for 15 minutes more until the internal temperature of the pork is 150-160 degrees (can be slightly pink in the center).
5. Remove from the oven and cover with foil while making the sauce. Add the beef or chicken broth to the marinade and heat in a pan until it is reduced by half. Slice the loin and spoon the sauce over the top. Serve with “riced” cauliflower.

Nutrition Information per Serving

• 3 g Net carbohydrate (without “riced” cauliflower)

Source: Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.