ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pecan-Crusted Pork Noisettes

Yield Serves 4 (serving size: 3 ounces pork)

Ingredients

  • 1/3 cup coarsely ground pecans
  • 1/3 cup panko
  • 1/3 cup all-purpose flour
  • 1 tablespoon water
  • 1 large egg
  • (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • Lemon wedges

Nutrition Information

  • calories 396
  • fat 24.7 g
  • satfat 4.6 g
  • sodium 260 mg

How to Make It

  1. Preheat oven to 350°. Combine pecans and panko; spread on a jelly-roll pan. Bake at 350° for 10 minutes. Place crumbs in a shallow dish. Place flour in a shallow dish. Combine water and egg in a shallow dish. Slice pork tenderloin crosswise into 8 slices. Place each pork slice between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet. Sprinkle pork with salt and pepper. Dredge in flour. Dip pork in egg mixture; dredge in crumbs. Melt 1 1/2 teaspoons butter in a large skillet over medium heat. Add half of pork to pan; cook 2 minutes on each side. Place pork on a jelly-roll pan. Repeat procedure with remaining pork and butter. Bake at 350° for 5 minutes. Serve with lemon wedges.