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Walnut Crusted Pork Tenderloin

From: Walnut Marketing Board

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Serves 4


This is an easy but impressive entree. Serve it the next time you have company over for dinner. Try a pinot noir with this. The classic chocolate and cherries characteristic of a pinot noir will pair nicely with the pork and walnuts.


  • 1 pound pork tenderloin cleaned and trimmed
  • 2 eggs beaten with 1 tablespoon water
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper, freshly ground
  • 1 ½ cups California walnuts, chopped
  • 3 tablespoons olive oil


  1. Preheat the oven to 375F.
  2. Toss together the flour, salt and pepper on a large plate.
  3. Cut the tenderloin into two equal portions. Roll the tenderloin in the flour, shaking to remove excess.
  4. Beat eggs with water in a shallow bowl. Dip the tenderloin in the egg wash and roll to coat thoroughly. Drain off excess.
  5. Roll the coated tenderloin in the crushed walnuts, pressing gently to secure the crust. Set aside for 5 minutes for the coating to "set."
  6. Heat the olive oil in a heavy bottomed pan. Add the tenderloin pieces and sear well on all sides.
  7. Cook over medium heat, turning the tenderloins often to keep the crust from burning. When the pork is just pink in the center, remove from the pan and reserve.
  8. Slice the pork on the diagonal and arrange on 4 plates. Serve with Maple Syrup Walnut Sauce.

Recipe provided courtesy of Chef Joey Kistler, The Cutting Horse Restaurant

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