Walnut Crusted Pork With Cherry and Apple Compote |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tender pork tenderloin medallions are dredged in a walnut mixture and sauted in butter and olive oil and topped with a sweet compote made of cherry preserves and chucks of apple. I serve this with parsley potatoes and fresh green beans for a fantastic meal! Ingredients:
1/2 lb pork tenderloin |
1/2 cup walnuts, finely minced |
1 teaspoon sage |
1 teaspoon black pepper |
1/4 cup worcestershire sauce |
2 tablespoons butter |
1/8 cup olive oil |
1 granny smith apple, chopped |
4 ounces cherry preserves |
1/4 teaspoon allspice |
1/2 teaspoon cinnamon |
2 tablespoons butter |
Directions:
1. Cut pork tenderloin into medallions and pound thin.
2. Combine walnuts, sage and pepper on a plate.
3. Sprinkle worcestershire sauce on both sides of pork pieces making sure they are wet.
4. Dredge pork in the walnut mixture making sure both sides are well coated.
5. In a large skillet, heat olive oil and butter.
6. Fry pork until internal temperature is around 150 degrees.
7. Remove and set aside, keeping warm.
8. For compote, in a small skillet, heat the butter.
9. Add the apple chunks, cherry preserves, allspice and cinnamon and cook for approximately 5 minutes, stirring constantly.
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