Walnut-Crusted Pork Tenderloin
This Walnut-Crusted Pork Tenderloin recipe is sure to impress your Sunday dinner guests.
|Author: 3rd Annual Plugrá Magnifique Recipe Contest|
|Prep time: 15 minutes|
|Cooking time: 15 minutes|
|Total time: 30 minutes|
- 2 pork tenderloins, 1-2 lbs. each
- salt and black pepper to taste
- 2 cups walnuts
- 2 cups flour
- 1/4 cup brown sugar
- 2 tablespoons Butter unsalted
- 2 tablespoons vegetable oil
- Preheat oven to 450°F.
- Season pork tenderloins with salt and pepper.
- In a food processor, combine walnuts, flour and brown sugar and pulse until it becomes a consistent crumb mixture, not a paste.
- Spread walnut mixture onto a large platter and dredge all sides of the tenderloins with the mixture.
- Heat a large sauté pan over medium-high heat; add the butter and 2 tablespoons vegetable oil. When the butter has melted and the oil is hot, sear all sides of the tenderloins. Place tenderloins on a roasting pan with foil underneath.
- Place the tenderloins in the oven and bake for 12 minutes. Internal temperature should be 160°F. If not done, bake for another 5 minutes.
- Allow to rest on a cutting board.
- When ready to serve, slice tenderloins on an angle and about ¼ to 1/2-inch thickness.
- Serve with Cider-Braised Fingerling Potatoes and Apple Cider Beurre Blanc.