Pasadena Star News/October 9 2003

Walnut-Crusted Pork Tenderloin
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A 630 7gm 48gm 370mg 19gm 35gm 370mg


INGREDIENTS:
1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon pepper, freshly ground
1 pound pork tenderloin, cleaned and trimmed 2 eggs beaten with 1 tablespoon water 1-1/2 cups walnuts, chopped
3 tablespoons olive oil MAPLE SYRUP WALNUT SAUCE: 3/4 cup walnuts, toasted 2 cups maple syrup
1/3 cup red wine vinegar 2 teaspoons fresh thyme



1 TOss together the flour, salt and pepper. Cut the tenderloin into two equal portions. Roll the tenderloin in the flour, shaking to remove excess. Dip the tenderloin in the beaten egg wash and roll to coat thoroughly. Drain off excess. Roll the coated tenderloin in the crushed walnuts, pressing gently to secure the crust. Set aside for 5 minutes for the coating to "set."
2 Heat the olive oil in a heavy-bottomed pan. Add the tenderloin pieces and sear well on all sides.
3 Add 1 to 1-1/2 cups of the warm Maple Syrup Sauce and cook over medium heat, turning the tenderloins often to coat with sauce and keep the crust from burning. The sauce will reduce to a thick glaze; add more if necessary to keep the desired consistency. When the pork is just pink in the center, remove from the pan and reserve. Reduce the sauce if necessary to get a thick glaze.
4 Slice the pork on the diagonal and arrange on 4 plates. Drizzle with the thick, glazed sauce.
5 MAPLE SYRUP WALNUT SAUCE: Add all ingredients to a small pot, bring to a boil and set aside.
6 Serve sauce warm and drizzled over Walnut Crusted Pork Tenderloin.

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