Nut Crusted Pork Tenderloin

  • Active Time 30m
  • Total Time 45m

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.

ingredients

  • 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

directions

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, starting with the flour and ending with the nuts, 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 20-25 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 1709

nutrition information per serving

711 calories; 44g total fat; 200mg cholesterol; 208mg sodium; 34g carbohydrates; 6g fiber; 48g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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