Walnut Crusted Pork Tenderloin
Walnut Marketing Board
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
- Preheat the oven to 375ºF.
- Toss together the flour, salt and pepper on a large plate.
- Cut the tenderloin into two equal portions. Roll the tenderloin in the flour, shaking to remove excess.
- Beat eggs with water in a shallow bowl. Dip the tenderloin in the egg wash and roll to coat thoroughly. Drain off excess.
- Roll the coated tenderloin in the crushed walnuts, pressing gently to secure the crust. Set aside for 5 minutes for the coating to "set."
- Heat the olive oil in a heavy bottomed pan. Add the tenderloin pieces and sear well on all sides.
- 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.
- 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