Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce

Photo: Karry Hosford
Embellish pork tenderloin with hazelnuts and a red wine sauce lightly sweetened with honey.

Yield:

4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 275
Caloriesfromfat 30 %
Fat 9.1 g
Satfat 1.9 g
Monofat 5.2 g
Polyfat 1 g
Protein 28.1 g
Carbohydrate 19.5 g
Fiber 1.1 g
Cholesterol 63 mg
Iron 2.9 mg
Sodium 498 mg
Calcium 90 mg

Ingredients

Pork:
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
Sauce:
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)

Preparation

Preheat oven to 400°.

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.

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.

Note:

September 2003