Walnut Crusted Pork Tenderloin
Kimball Jones' says that this recipe takes advantage of the versatility and inexpensive nature of pork. Normally he would have used veal for the cutlets, which becomes quite expensive. By substituting pork (you could use thinly pounded chicken breast as well) the taste of the dish does not change substantially, but the cost does! Kimball recommends serving this dish with a strong, "oak-y" Chardonnay or a lush fruity Pinot Noir.
1 pork tenderloin, about 1 pound
½ cup Diamond Chopped Walnuts
¼ cup corn meal
½ cup all purpose flour plus more for dredging
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 tablespoons butter
To cook the pork - Trim the pork of all fat and silverskin. Slice into 16 - 1 ounce pieces. Place each piece between 2 layers of plastic wrap and pound thinly to about ¼-inch thick. Combine the walnuts and corn meal and process until smooth in a food processor. Add the flour to the walnut-corn meal mixture and pour onto a plate. Whisk the eggs together with 2 tablespoons water and pour into a large flat based dish. Sprinkle extra flour onto a third plate.
Heat a large saut pan over high heat. Add half of the olive oil. Season the pork with salt and pepper. Dredge each of the pork pieces in the flour, then the egg wash and then the walnut flour. Add half of the butter to the hot pan and then half of the pork. Cook until golden brown on one side, about 3 minutes. Turn the pork over and finish cooking for 2 to 3 minutes. Remove from the pan and wipe out the insides of the pan. Repeat with the remaining oil, butter and pork until everything is cooked.