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.
