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The Cutting Horse Restaurant Walnut-Crusted Pork Tenderloin Recipe
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The Cutting Horse Restaurant Walnut-Crusted
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 pound pork tenderloin, cleaned and trimmed
2 eggs beaten with 1 tablespoon water
1 1/2cups walnuts, chopped
3 tablespoons olive oil
Maple Syrup Sauce (recipe follows)
Toss together the flour, salt and pepper. Cut the tenderloin into
two equal portions. Roll the tenderloin in the flour, shaking to
remove excess. Dip the tenderloin in the beaten egg wash and roll to
coat thoroughly. Drain off excess. Roll the coated tenderloin in the
crushed walnuts, pressing gently to secure the crust. Set aside for
5 minutes for the coating to "set."
Heat the olive oil in a heavy-bottomed pan. Add the tenderloin
pieces and sear well on all sides.
Add 1 to 1 1/2 cups of the warm Maple Syrup Sauce and cook over
medium heat, turning the tenderloins often to coat with sauce and
keep the crust from burning. The sauce will reduce to a thick glaze;
add more if necessary to keep the desired consistency. When the pork
is just pink in the center, remove from the pan and reserve.
Reduce the sauce if necessary to get a thick glaze.
Slice the pork on the diagonal and arrange on 4 plates. Drizzle with
the thick, glazed sauce.
Makes 4 servings. Nutrition information per serving (without Maple
Syrup Sauce): 630 cal., 35 g pro., 19 g carbo., 370 mg sodium, 48 g
total fat (7 g saturated fat)
- Recipe from chef Joey Kistler of The Cutting Horse Restaurant, San
Juan Bautista, Calif.
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