Peanut Crusted Pork Loin

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings

Chef Ed Doyle suggests serving this crunchy pork dish with mashed sweet potatoes and sautéed greens.


2pounds boneless pork loin, trimmed
1/2teaspoon coarse salt
-- Freshly ground black pepper
1tablespoon peanut oil
1/2cup molasses
1-- egg yolk
1tablespoon Dijon mustard
1/2pound coarsely chopped roasted, salted peanuts
1cup panko breadcrumbs
2tablespoons chopped fresh cilantro


  1. Preheat oven to 400F.
  2. Season pork with salt and pepper.
  3. Heat peanut oil until very hot in a large pan. Place pork in pan and sear 5 to 10 minutes until well browned on all sides. Remove from pan.
  4. In a small bowl, combine molasses, egg yolk, and mustard. Brush mixture on the sides of the pork, leaving the ends plain. Put crushed peanuts in a pie pan. Mix panko and cilantro together in a separate pie pan. Roll pork first in crushed peanuts and then in panko. Place pork loin on a roasting rack in a roasting pan. Roast 35 to 40 minutes, until the internal temperature reaches 158F of a meat thermometer. Let rest 5 minutes. Slice pork 1/4 inch thick.

Recipe by Chef Ed Doyle. Reprinted with permission from K. Dun Gifford and Sara Baer-Sinnott’s The Oldways Table: Essays & Recipes from the Culinary Think Tank (Ten Speed Press, 2007).

Nutritional Info *per serving

  • Calories 500
  • Fat 23g
  • Saturated Fat 4g
  • Cholesterol 130mg
  • Sodium 577mg
  • Carbohydrate 31g
  • Fiber 3g
  • Sugars 16g
  • Protein 42g