½ cup dry breadcrumbs
3 Tbsp chopped hazelnuts
1 Tbsp chopped fresh thyme leaves
1 tsp garlic powder
2 large eggs, lightly beaten
1 Tbsp water
1 (1-lb) pork tenderloin, trimmed
¼ tsp salt
¼ tsp pepper
2 Tbsp olive oil, divided

1 tsp olive oil
½ cup thinly sliced shallots
1 cup dry red wine
1 Tbsp balsamic vinegar
1½ tsp honey
¼ tsp salt
¼ tsp pepper
¼ cup milk
1 Tbsp chopped fresh thyme leaves
1½ tsp all-purpose flour
4 fresh thyme sprigs

Preparation:   Serves 4
Preheat oven to 400°F.

To prepare Pork:
Place first 4 ingredients  (through garlic powder) in a food processor; pulse until nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place eggs in a separate shallow dish and add water. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Cool slightly. Dip pork in egg wash; dredge in breadcrumb mixture. Place pork on a broiler pan coated with remaining olive oil. Bake for 30 minutes or until a thermometer inserted into center of tenderloin registers 165°F. Let stand 5 minutes.
Cut into ¼-inch slices.

To prepare Sauce:
Heat oil in a medium saucepan over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Stir in wine, vinegar, honey, salt and pepper. Bring to a boil; cook until reduced to ¾ cup. Combine milk, thyme and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil and cook
1 minute, stirring constantly.
Serve sauce with pork. Garnish with thyme sprigs.