Walnut Crusted Pork With Cherry and Apple Compote

1. 1

   Cut pork tenderloin into medallions and pound thin.

2. 2

   Combine walnuts, sage and pepper on a plate.

3. 3

   Sprinkle worcestershire sauce on both sides of pork pieces making sure they are wet.

4. 4

   Dredge pork in the walnut mixture making sure both sides are well coated.

5. 5

   In a large skillet, heat olive oil and butter.

6. 6

   Fry pork until internal temperature is around 150 degrees.

7. 7

   Remove and set aside, keeping warm.

8. 8

   For compote, in a small skillet, heat the butter.

9. 9

   Add the apple chunks, cherry preserves, allspice and cinnamon and cook for approximately 5 minutes, stirring constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.