I cut the pork tenderloin in 1/2" thick slices and coated them in the pb flour - after the first 3 pieces I got to worrying that the pb flour was SO strong smelling that maybe it was too much of a pb flavor for the pork, so I cut the pb flour with half regular flour and continued coating. I fried them in a little oil/butter in a hot skillet until almost done. Removed them to a serving dish. Added 1-1/2 cups chicken broth to the pan with a little salt/pepper. Stirred up the crusty bits and let it reduce a little. Then put the pork back in the pan for a few minutes until the broth became like a thin gravy (thickened by the flour on the pork). This is one of my favorite quick pork dishes. Anyway, the result was delicious but still did not detect any pb flavor... maybe next time I will try using it straight without the regular flour.
Next I want to try coating scallops with it for a quick pan-fry.
Next I want to try coating scallops with it for a quick pan-fry.