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 Pork Tenderloin With Hazelnut Crust and Red Wine Shallot Sauce Ingredients Pork: ½ cup dry, plain bread. crumbs (aisle #12) 3 tablespoons chopped hazelnuts (spice rack aisle #8) 1 tablespoon chopped fresh thyme (produce department) 1 teaspoon instant onion flakes (spice rack aisle #8) 2 large egg whites , lightly beaten (dairy department) I 16 oz pork tenderloin, plain and trimmed (service meat department) 1/4 teaspoon salt (aisle #8) 1/4 teaspoon freshly ground black pepper (spice rack aisle #8) Cooking spray (aisle # 8) Sauce: 1 teaspoon olive oil (aisle #6) ½ cup thinly sliced shallots (produce department) 1 cup dry red wine, or red cooking wine (aisle #1) I tablespoon red wine vinegar (aisle #6) 1 ½ teaspoons honey (aisle #5) 1/4 teaspoon salt (aisle #8) 1/4 teaspoon freshly ground black pepper (spice rack aisle #8) 1/4 cup fat-free milk (dairy department) I tablespoon chopped fresh thyme (produce department) 1 ½ teaspoons all-purpose flour (aisle # 8) 4 thyme sprigs. optional (produce department) Directions   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. Stirk 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. Servings Serves 4 Time To Cook Cooking Time: 55 minutes total   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.