Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Embellish pork tenderloin with hazelnuts and a red wine sauce lightly sweetened with honey. Ingredients:
1/2 cup dry breadcrumbs |
3 tablespoons chopped hazelnuts |
1 tablespoon chopped fresh thyme |
1 teaspoon instant onion flakes |
2 large egg whites, lightly beaten |
1 (1-pound) pork tenderloin, trimmed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1 teaspoon olive oil |
1/2 cup thinly sliced shallots |
1 cup dry red wine |
1 tablespoon red wine vinegar |
1 1/2 teaspoons honey |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup fat-free milk |
1 tablespoon chopped fresh thyme |
1 1/2 teaspoons all-purpose flour |
4 thyme sprigs (optional) |
Directions:
1. Preheat oven to 400°.
2. 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 skillet coated with cooking spray over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Cool slightly. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
3. 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cook until reduced to 3/4 cup (about 3 1/2 minutes). Combine milk, 1 tablespoon thyme, and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Serve sauce with pork. Garnish with thyme sprigs, if desired.
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