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Nut Crusted Pork Tenderloin

Source: Burt Wolf's Origins, Cayman Island
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Active Time:  30 Minutes
Total Time:  45 Minutes
  Makes 4 servings
About hazel trees. The hazel tree is a low-growing shrub that dates back to 4500 B.C. The filbert tree is the domesticated hazel tree, but the nuts are the same for cooking purposes. The nuts of the filbert tree become ripe in late August, on or about the twentieth, which is St. Philbert's Day, hence the name.
1 1/2 cups finely ground nuts, such as macadamias, pecans, or hazelnuts, or a combination
1/4 cup flour
1 egg, beaten with 2 tablespoons milk
Two 12-ounce boneless pork tenderloins, each cut in half
2 tablespoons vegetable oil
2 cups fresh or canned mango pulp
2 cups chicken stock
1/2 cup light cream
salt and freshly ground black pepper to taste
2 tablespoons butter
2 red bell peppers, seeded and cut into fine julienne
1/2 pound snow peas
TO COOK THE TENDERLOINS: Preheat the oven to 450 degrees F. In 3 separate shallow bowls, place the nuts, flour, and egg. Dip the pork pieces, on all sides, including the ends, in each bowl, making sure to coat the tenderloins completely with the nuts. In a 10-inch skillet over moderate heat, heat the vegetable oil and sauté the pork on all sides until it's golden brown. Transfer the browned pork to a baking pan and roast for 20 to 25 minutes, or until the internal temperature of the pork reaches 160 degrees F.

TO MAKE THE SAUCE: While the tenderloins are cooking, in a saucepan, combine the mango pulp, chicken stock, and cream, if using, and season with salt and pepper. Simmer over low heat until hot.

TO MAKE THE GARNISH: In a large skillet, heat the butter and sauté the bell peppers for a minute. Add the snow peas to the peppers, cover the skillet, and steam over low heat for a minute or two, or until the vegetables are cooked through but still crisp; season with salt and pepper.

TO SERVE THE TENDERLOIN: Cut the tenderloins into 1/2-inch slices and center a few slices on each plate. Top the pork with sautéed snow peas and red peppers and spoon the mango sauce around the pork.

NOTES: To grind the nuts, put them in a food processor and pulse them until finely ground; do not overdo this step or the nuts will turn oily and pasty.

To make fresh mangoes anad puree in a blender or food processor. Add some of the chicken stock and puree until smooth.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tasty Pork Tenderloins
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 711
Fat. Total: 44g
Fiber: 6g
Carbohydrates, Total: 34g
Sodium: 208mg
% Cal. from Fat: 56%
Cholesterol: 200mg
Protein: 48g
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