Prep 15 mins
Cook 1 hr 30 mins
Serve the Vanilla Yams and Curried Mango Sauce (in this same ZWT 3 cookbook) with this! This recipe is meant for peanuts that have been infused with jalapeno or habanero chiles (Heater's brand). If you can't get them, choose super spicy peanuts, or just peanuts, and add dried chiles, ground.
- 1⁄2 cup peanuts, spicy
- 2 garlic cloves, minced
- 1 teaspoon allspice
- 1 teaspoon thyme
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon cinnamon
- 2 limes, juice of
- 1⁄2 yellow onion, minced
- 3 -4 lbs pork loin, trimmed
- 1 teaspoon ground dried chile (optional)
- Preheat oven to 350°F.
- In a food processor, grind the peanuts and garlic, and pulse to the consistency of coffee grounds. (If you can't get the prepared peanuts, use peanuts and add in 1 tsp of dried ground chile, red or green, but hot!).
- In a mixing bowl, combine the nut mixture with the remaining ingredients, except the pork.
- Stir well, then coat the pork with this mixture.
- Heat a wide, ovenproof pan over medium-high heat and put a little oil inches
- When hot, sear the nut encrusted pork loin for 2 - 3 minutes on 2 sides.
- Put this pan with the pork in the oven and roast for 1 hour 20 minutes, or until done.
- Remove, and rest for 10 minutes.
- Slice the pork into thin medallions.
- Spoon some Vanilla Yams in the center of each plate, then place 4 slices of pork on top of that.
- Ladle 1/4 cup Curried Mango Sauce across the pork.
- Serve with a spicy chutney on the side.