Peanut Crusted Pork Loin

  • Yield 6 servings

Pork roast is rolled in crushed peanuts and panko, then roasted to perfection.

Mark Boughton/styling: Teresa Blackburn

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


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



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