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This entry was posted on January 10, 2012 by Brian Larkowski.
Pork½ cup dry breadcrumbs3 Tbsp chopped hazelnuts1 Tbsp chopped fresh thyme leaves1 tsp garlic powder2 large eggs, lightly beaten1 Tbsp water1 (1-lb) pork tenderloin, trimmed¼ tsp salt¼ tsp pepper2 Tbsp olive oil, divided
Sauce1 tsp olive oil½ cup thinly sliced shallots1 cup dry red wine1 Tbsp balsamic vinegar1½ tsp honey¼ tsp salt¼ tsp pepper¼ cup milk1 Tbsp chopped fresh thyme leaves1½ tsp all-purpose flour4 fresh thyme sprigs
Preparation: Serves 4Preheat 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.
This entry was posted in Recipes on January 10, 2012 by Brian Larkowski.
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