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Crusted Pork Medallions
with Ancho Peanut Sauce

2 pork tenderloins (14–16 oz. each), each cut crosswise into 6 slices
1 Tbsp. peanut oil
1/2 cup peanut flour
1 egg, beaten
Salt    
Ancho Peanut Sauce:
2 roma tomatoes
1 tsp. olive oil
Salt
1 shallot, peeled and chopped
1 garlic clove, crushed
1/2 cup unsalted roasted peanuts
1/2 cup natural peanut butter
1 ancho chile, seeded, deveined, and soaked in warm water
1/2 tsp. ground cinnamon
2 cups chicken broth
Peanut Crust:
1/2 cup unsalted dry roasted peanuts
1/4 cup peanut flour
2 tsp. zatar (Middle Eastern spice blend)
1 tsp. garam marsala (Indian spice blend)
1 tsp. ground cumin

Preheat oven to 375 degrees F. To prepare the ancho-sauce: Rub tomatoes with olive oil and place in a small roasting pan with shallot and garlic. Drizzle with olive oil and season with salt. Roast until tomatoes are soft and slightly charred, about 20 minutes. Set aside to cool. In a blender or food processor, puree the tomato mixture until smooth. Add peanuts, peanut butter, ancho chile, chicken broth, and cinnamon, and puree until smooth. Transfer mixture to a small saucepan and simmer for 5 minutes. Adjust seasoning with salt if necessary. Prepare up to 2 days in advance. To prepare peanut crust: Grind peanuts in a food processor and pulse until fine; do not overdo this step or the nuts will turn oily and pasty. Add peanut flour, zatar, garam marsala, and cumin, and pulse 3 to 4 times to combine. Transfer the spice mixture to a large plate. Preheat oven to 375 degrees F. To prepare pork medallions: Place beaten eggs and peanut flour in two separate dishes. Dredge the pork medallions in the peanut flour; shake off excess. Dip in egg mixture, season with salt and pepper, and pat all sides with the peanut spice crust to evenly coat. Heat peanut oil in a large nonstick skillet or well-seasoned cast iron pan over medium heat. Add the spice crusted tenderloins and sauté until crusted, lightly browned, and cooked through, about 3 to 4 minutes per side. Take care when turning not to rub off the crust and adjust the heat, if necessary, to prevent burning. Transfer pork slices to a platter or individual serving plates. Spoon sauce over each serving.

 


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