Recipe Details

Parmesan-Macadamia Crusted Pork Tenderloin

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 1/4 - 1 1/2 pounds pork tenderloin
ground black pepper, to taste
1/2 cup macadamia nuts, OR 2/3 cup slivered almonds
1/2 cup Parmesan cheese, grated
1 egg, slightly beaten
1 tablespoon Dijon-style mustard
2 tablespoons canola oil

Cooking Directions

Heat oven to 350 degrees F. Season pork tenderloin to taste with pepper.
Place nuts in blender or food processor container. Cover and blend or process with on/off turns just until crumbly, but not paste-like. Transfer mixture to an 18-inch-long piece of waxed paper. Stir in Parmesan cheese.

Stir together egg and mustard in pie plate. Dip pork tenderloin in egg mixture; coat pork in nut mixture using waxed paper to firmly press nut mixture on pork.

Heat oil in large, ovenproof skillet over medium-high heat. Add pork tenderloin and cook for 5 minutes or until surface is brown, turning tenderloin over halfway during cooking. (Tenderloin will not be completely cooked.)  Roast pork tenderloin in ovenproof skillet in heated oven for 20-25 minutes or until internal temperature is 145 degrees F. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5 to 10 minutes.
To serve, cut pork tenderloin into 1/2 -inch-thick slices.

Serves 4

Serving Suggestions

Lynne Laino of Downington, PA created this first place recipe for the Kimberton County Fair. Serve with roasted potatoes and steamed veggie mix.

Nutrition Information

Calories: 393 calories
Protein: 35 grams
Fat: 28 grams
Sodium: 365 milligrams
Cholesterol: 141 milligrams
Saturated Fat: 6 grams
Carbohydrates: 3 grams
Fiber: 2 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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