Here is another feature from the great Plugra butter recipes. As I mentioned in a previous post, the quality of Plugra butter is outstanding.
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Walnut-Crusted Pork Tenderloin
Walnut-Crusted Pork Tenderloin From Plugra
2 pork tenderloins, 1 to 2 pounds each
Salt and pepper to taste
2 cup walnuts
2 cups flour
1/4 cup brown sugar
2 tablespoons Plugrá® European-Style Butter, unsalted
2 tablespoons vegetable oil
1. Preheat oven to 450°F.
2. Season pork tenderloins with salt and pepper.
3. In a food processor, combine walnuts, flour and brown sugar and pulse until it becomes a consistent crumb mixture, not a paste.
4. Spread walnut mixture onto a large platter and dredge all sides of the tenderloins with the mixture.
5. Heat a large sauté pan over medium-high heat; add the Plugrá Butter and 2 tablespoons vegetable oil. When the butter has melted and the oil is hot, sear all sides of the tenderloins. Place tenderloins on a roasting pan with foil underneath.
6. Place the tenderloins in the oven and bake for 12 minutes. Internal temperature should be 160°F. If not done, bake for another 5 minutes.
7. Allow to rest on a cutting board. When ready to serve, slice tenderloins on an angle and about ¼ to 1/2-inch thickness.
8. Serve with Cider-Braised Fingerling Potatoes and Apple Cider Beurre Blanc.
- Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
Freelance Lifestyle Journalist
Blogs: Where and What in the World & Success with Writing
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
