Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce

Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce
Photo by Karry Hosford

Ingredients

  • 1 tablespoon red wine vinegar
  • 1 cup dry red wine
  • ¼ teaspoon freshly ground black pepper
  • Sauce:
  • ¼ teaspoon salt
  • 1 ½ teaspoons honey
  • Pork:
  • + 15 more ingredients
    • 1 teaspoon olive oil
    • 4 thyme sprigs (optional)
    • 3 tablespoons chopped hazelnuts
    • 2 large egg whites, lightly beaten
    • 1 (1-pound) pork tenderloin, trimmed
    • 1 ½ teaspoons all-purpose flour
    • 1 teaspoon instant onion flakes
    • ¼ teaspoon salt
    • 1 tablespoon chopped fresh thyme
    • Cooking spray
    • ½ cup dry breadcrumbs
    • 1 tablespoon chopped fresh thyme
    • ¼ cup fat-free milk
    • ¼ teaspoon freshly ground black pepper
    • ½ cup thinly sliced shallots

Preheat oven to 400°. 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 skil...

View full recipe at My Recipes

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