Three-Nut Crusted Pork Tenderloin
Ingredients:
4 whole pork tenderloins
Salt and pepper, as needed
1/4 cup flour
6 eggs
3/4 cup hazelnuts
1 cup pecans
1/2 cup macadamia nuts
1 cup bread crumbs
2 cups All-Bran flakes, crushed
1/2 cup clarified butter
Tomatillo Vinaigrette (recipe below)
Preparation:
Lightly coat tenderloins with flour and dip into beaten eggs.
Finely chop the nuts, mix well with bread crumbs and cereal flakes.
Roll tenderloins in nut mixture to coat well.
Place tenderloins in shallow roasting pan; drizzle with butter.
Roast at 375 degree F. for 20-30 minutes; until golden brown.
Keep warm, slice and serve with Tomatillo Vinaigrette.
Tomatillo Vinaigrette:
Combine 3 cups diced tomatillo
2 cups diced jicama
1 cup diced green apples
1/2 cup each of diced red and yellow bell peppers; set aside.
In a bowl combine 3 cloves minced garlic, 3 ounces fresh orange juice, 1 ounce
fresh lime juice and 1/2 cup Champagne vinegar.
Slowly whisk in 1 cup olive oil.
Toss dressing with tomatillo mixture and season with 1/2 cup chopped cilantro
and 1 seeded and minced jalapeno pepper.
If you would like to make a comment, please fill out the form below.
You must be logged in to post a comment.
