Pork Tenderloin With Hazelnut Crust And Red Wine-Shallot Sauce Recipe

Name: Pork Tenderloin With Hazelnut Crust And Red Wine-Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork:; 1/2 cup dry breadcrumbs; 3 tablespoons chopped hazelnuts; 1 tablespoon chopped fresh thyme; 1 teaspoon instant onion flakes; 2 large egg whites, lightly beaten; 1 (1-pound) pork tenderloin, trimmed; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cooking spray; Sauce:; 1 teaspoon olive oil; 1/2 cup thinly sliced shallots; 1 cup dry red wine; 1 tablespoon red wine vinegar; 1 1/2 teaspoons honey; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup fat-free milk; 1 tablespoon chopped fresh thyme; 1 1/2 teaspoons all-purpose flour; 4 thyme sprigs (optional)

Servings: persons

Pork:
1/2 cup dry breadcrumbs
3 tablespoons chopped hazelnuts
1 tablespoon chopped fresh thyme
1 teaspoon instant onion flakes
2 large egg whites, lightly beaten
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Sauce:
1 teaspoon olive oil
1/2 cup thinly sliced shallots
1 cup dry red wine
1 tablespoon red wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fat-free milk
1 tablespoon chopped fresh thyme
1 1/2 teaspoons all-purpose flour
4 thyme sprigs (optional)

1
Preheat oven to 400u00b0.
2
To prepare pork, place first 4 ingredients in a food processor; pulse until nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Cool slightly. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400u00b0 for 30 minutes or until a thermometer registers 155u00b0. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
3
To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add shallots; saute 3 minutes or until lightly browned. Stir in wine, vinegar, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cook until reduced to 3/4 cup (about 3 1/2 minutes). Combine milk, 1 tablespoon thyme, and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Serve sauce with pork. Garnish with thyme sprigs, if desired.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Pork:, 1/2 cup dry breadcrumbs, 3 tablespoons chopped hazelnuts, 1 tablespoon chopped fresh thyme, and more.

Yes, Pork Tenderloin With Hazelnut Crust And Red Wine-Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Hazelnut Crust And Red Wine-Shallot Sauce

How did you like this recipe?

Frequently Asked Questions