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Peanut Crusted Pork with Bourbon Mushroom Cream

From THE SMITHFIELD INN BED & BREAKFAST, RESTAURANT & TAVERN
A Favorite of The Smithfield Inn

1 lb. Pork Loin
2 cup salted Peanut
1/4 cup canola oil
1/1/2 cup sliced button mushrooms
1 1/2 cup sliced shitake mushrooms
1 Tablespoon garlic
3-4 tablespoons of sugar
1/2 cup Bourbon
2 cups Heavy Cream

Chef Toepper's Touch:
1 Tablespoon Dijon Mustard
1 Egg Yolk
1 Tablespoon Honey

Mix Mustard, egg yolk and Honey well in small bowl.
Brush Lightly on Pork Chop before pressing peanuts.

Slice Pork into 1/4 inch slices. In food processor chop peanuts until fine, be careful not to turn into peanut butter.

Press pork into peanuts on one side then place on an oiled pan and bake for 5 minutes in 350 degrees oven. Heat oil in a medium saucepan, add mushrooms and garlic. Cook for 4 minutes on medium heat. Add sugar, remove from heat, add bourbon cook for 3 minutes then add heavy cream and reduce heat until sauce thickens. Spoon sauce over peanut side of pork.