Saturday, 4 July 2015

Walnut Crusted Pork Tenderloin

This is another recipe from one of my top three cookbooks right now, The Whole30.  This recipe combines spices, such as mustard powder, paprika, onion powder, garlic powder (used my homemade one!), salt and black pepper in the PERFECT ratio.  The pork tenderloin is first  rubbed in the spice mixture and then rolled in finely chopped walnuts.  This masterpiece is then baked in the oven at 375 F, for 25-30 minutes, until the pork reaches 145 F.  After allowing the cooked pork to rest, it is sliced and served with a salad drizzled with a homemade balsamic vinaigrette.
This recipe was very delicious.  The spice ratio was PERFECT.  The texture of the walnuts with the pork was divine.   As an added bonus, there ends up being a bit of a "gravy" with the juices of the pork, spices, and nuts.  I was surprised at how moist the pork was baked in the coating.  We usually bbq our pork tenderloin, but I can see some more oven experiments with pork tenderloin coming our way.  I did find coating the tenderloin with the walnuts a bit tricky, but it all worked out in the end with lots of pressing!  My husband is not a fan of nuts in any type of meal and even he liked this recipe...enough said!  This recipe is another winner!
The Dipping Mixtures

Dinner: Walnut Crusted Pork Tenderloin
 served over a mixed greens salad drizzled with balsamic vinaigrette!!

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