You are here: Home » Recipes » Peanut Crusted Pork Loin Peanut Crusted Pork Loin Recipe by Our Cookbook Collection Yield 6 servings Pork roast is rolled in crushed peanuts and panko, then roasted to perfection. Mark Boughton/styling: Teresa Blackburn PrintEmail Chef Ed Doyle suggests serving this crunchy pork dish with mashed sweet potatoes and sautéed greens. Ingredients 2 pounds boneless pork loin, trimmed1/2 teaspoon coarse salt -- Freshly ground black pepper1 tablespoon peanut oil1/2 cup molasses1 -- egg yolk1 tablespoon Dijon mustard1/2 pound coarsely chopped roasted, salted peanuts1 cup panko breadcrumbs2 tablespoons chopped fresh cilantro Instructions Preheat oven to 400F. Season pork with salt and pepper. 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. 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).