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Three-Nut-Crusted Pork Tenderloin

Thursday, May 29, 2003

Three-Nut-Crusted Pork Tenderloin

  • 1 whole fresh pork tenderloin, approx. 1 1/2 pounds
  • Salt
  • Freshly cracked pepper
  • 1/2 cup flour
  • 2 large eggs, lightly beaten
  • 1/2 cup unseasoned bread crumbs, toasted
  • 1/2 cup All-Bran Flakes cereal
  • 1/2 cup toasted pecans, finely chopped
  • 1/2 cup toasted macadamia nuts, finely chopped
  • 1/2 cup toasted hazelnuts, finely chopped
  • 1/3 cup olive oil

    Preheat oven to 350 degrees. Combine breadcrumbs, bran flakes, and nuts in a wide, shallow container Season pork tenderloin with salt and freshly cracked black pepper. Roll with flour, shake off excess and dip the meat into the beaten eggs. Roll pork in nut mixture to coat and set aside. Heat large skillet; add olive oil and sauteZ tenderloin until golden brown on all sides.

    Bake in 350 degree oven for about 12 to 15 minutes, or until a meat thermometer inserted into the thickest section of the tenderloin registers 155 degrees.

    Allow rest on cutting board 5 minutes, before slicing. Makes 4 servings. Serve with Green Apple, Jicama and Pepper Relish.

    Chef Leonard Spampinato

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