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Receta Nut Crusted Pork Tenderloin
by Global Cookbook

Nut Crusted Pork Tenderloin
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Ingredientes

  • 1 1/2 c. Finely grnd nuts, such as macadamias, pecans, or possibly hazelnuts, or possibly a combination of all 3*
  • 1/4 c. Flour
  • 1 x Egg beaten with 2 Tbsp. lowfat milk
  • 2 x Boneless pork tenderloins, (12 ounces each) each cut in half
  • 2 Tbsp. Vegetable oil
  • 2 c. Mango pulp, fresh or possibly canned**
  • 2 c. Chicken stock
  • 1/2 c. Light cream, optional
  •     Salt and freshly grnd black pepper
  • 2 Tbsp. Butter
  • 2 x Red bell peppers, seeded and cut into fine julienne
  • 1/2 lb Snow peas

Direcciones

  1. To grind the nuts, put them in a food processor and pulse them till finely grnd; don't overdo this step or possibly the nuts will turn oily and pasty.
  2. To make fresh mango pulp, peel and seed 4 ripe mangoes and puree in a blender or possibly food processor. Add in some of the chicken stock and puree till smooth.
  3. TO COOK THE TENDERLOINS: Preheat the oven to 450 F. In three separate shallow bowls place the flour, Large eggs and nuts. Dip the pork pcs, on all sides, including the ends, in the flour, Large eggs and nuts, making sure to completely coat them with the nuts. In a 10-inch skillet over moderate heat, heat the vegetable oil and saute/fry the pork on all sides till golden. Transfer the browned pork to a baking pan and roast for 20 to 25 min or possibly till the internal temperature reaches 160 F.
  4. TO MAKE THE SAUCE: While the tenderloins are cooking, combine the mango pulp, chicken stock and cream in a saucepan and season with salt and pepper to taste. Simmer over low heat till warm.
  5. TO MAKE THE GARNISH: In a large skillet, heat the butter and saute/fry the bell peppers for a minute. Add in the snow peas to the peppers, cover the skillet and steam, over low heat, for a minute or possibly two or possibly till the vegetables are cooked through but still crisp; season with salt and pepper to taste.
  6. TO SERVE THE TENDERLOIN: Cut the tenderloins into 1/2-inch slices and center a few slices on the plate. Top the pork with sauteed snow peas and red pepper and spoon the mango sauce around the pork.