Peanut-Dusted Pork Medallions With Citrus Pan Sauce

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Southern Living Cooking School


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1 (1- to 1.25-pound) pork tenderloin

4 tablespoons light roast peanut flour made with USA-GROWN PEANUTS

1 teaspoon ground cumin

1/2 teaspoon ground red pepper

1 1/4 teaspoons salt, divided

1/3 cup fat-free chicken broth

1/4 cup fresh orange juice

2 tablespoons fresh lemon juice

2 1/2 tablespoons honey

1 teaspoon all-purpose flour

3 tablespoons aromatic peanut oil made with USA-GROWN PEANUTS, divided

1 garlic clove, minced

Garnishes: fresh flat-leaf parsley sprigs, orange rind curls

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