Walnut-Crusted Pork Tenderloin with Cider-Braised Fingerling Potatoes

This Walnut-Crusted Pork Tenderloin with Cider-Braised Fingerling Potatoes is sure to impress your Sunday dinner guests. Pork tenderloins, seasoned with salt and pepper, then dredged in a mixture of walnuts, flour and brown sugar, sautéed to seal in the flavor and then baked to perfection.

Walnut-Crusted Pork Tenderloin with Cider-Braised Fingerling Potatoes

Prep Time

15 minutes

Cook Time

15 minutes

Serves

-  

This Walnut-Crusted Pork Tenderloin with Cider-Braised Fingerling Potatoes is sure to impress your Sunday dinner guests. Pork tenderloins, seasoned with salt and pepper, then dredged in a mixture of walnuts, flour and brown sugar, sautéed to seal in the flavor and then baked to perfection. Recipe courtesy of Plugra European-Style Butter. —Editor

Ingredients

  • 2 pork tenderloins, 1-2 pounds each
  • To taste salt and pepper
  • 4 cups walnuts
  • 2 cups flour
  • 1/4 cup brown sugar
  • 2 tablespoons Plugrá® European-Style Butter, unsalted
  • 2 tablespoons vegetable oil

Apple Cider Beurre Blanc

  • 5 ounces Plugra European-Style Butter, cubed
  • 2 shallots, thinly sliced
  • 1 cup apple cider
  • 1/2 cup brown sugar
  • 4 tablespoons heavy cream
  • To taste salt and pepper

Cider-Braised Fingerling Potatoes

  • 35 fingerling potatoes, sliced vertically
  • 2 tablespoons Plugra European-Style Butter
  • 1 tablespoon vegetable oil
  • To taste salt and pepper
  • 3 cups apple cider

Preparation

  • 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 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 1/4- to 1/2-inch thickness.
  • 8 Serve with Cider-Braised Fingerling Potatoes and Apple Cider Beurre Blanc.

Apple Cider Beurre Blanc

  • 1 Heat a sauté pan over medium high-heat until water sizzles upon contact.
  • 2 Place 1 tablespoon butter in the pan and shake gently while the butter melts to maintain emulsification.
  • 3 When the butter is melted, add the shallots and a pinch of salt. Stir until shallots are translucent. Then increase the heat to high and pour in the apple cider and brown sugar.
  • 4 Jiggle the pan lightly and stir the sugar into the cider while the cider reduces. Allow cider to reduce to a few tablespoons, and then add the heavy cream. Stir and then remove from heat and place on a heat-proof surface.
  • 5 Add the remaining cubes of butter one at a time, whisking as you go. Maintain a consistent temperature. Continue adding butter until the sauce coats the back of a spoon without running.

Cider-Braised Fingerling Potatoes

  • 1 Heat a sauté pan and add butter and oil.
  • 2 Once hot, add the potatoes and season with salt and pepper. Once the potatoes start to show a slight browning, pour in enough apple cider to cover them halfway up on the sides.
  • 3 Increase the heat on high to boil, reduce to a simmer and cover. Let simmer until the potatoes are fork tender. Serve warm with Walnut-Crusted Pork Tenderloin and Apple Cider Beurre Blanc Sauce.

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