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Nutritional Information
CALORIES: 275
FAT 9.1g
PROTEIN 28.1g
CARBOHYDRATES 19.5g
FIBER 1.1g
CHOLESTEROL 63.5mg
IRON N/A
SODIUM 498mg
CALCIUM 90mg
Servings
Serves 4
Time To Cook
Cooking Time: 55 minutes total
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Pork Tenderloin With Hazelnut Crust and Red Wine Shallot Sauce
Ingredients
Pork:
- ½ cup dry, plain bread. crumbs
- 3 tablespoons chopped hazelnuts
- 1 tablespoon chopped fresh thyme
- 1 teaspoon instant onion flakes
- 2 large egg whites , lightly beaten
- I
16 oz pork tenderloin, plain and trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Sauce:
- 1 teaspoon olive oil
- ½ cup thinly sliced shallots
- 1 cup dry red wine, or red cooking wine
- I tablespoon red wine vinegar
- 1 ½ teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground
black pepper
- 1/4 cup fat-free milk
- I tablespoon chopped fresh thyme
- 1 ½ teaspoons all-purpose flour
- 4 thyme sprigs. optional
Directions
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- Preheat oven to 400 degrees.
- 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 degrees for 30 minutes or until a thermometer registers 155 degrees. Let stand 5 minutes then cut into 1/4 inch thick slices.
- To prepare sauce, heat oil in a medium sauce pan over medium high heat.
- Add shallots and saute 3 minutes or until golden brown. 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 and ½ minutes.
- Combine milk, 1 tablespoon thyme, and flour in a small bowl. Add milk mixture to pan and bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Serve sauce with pork.
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