I am excited to be participating in the National Pork Board Porksgiving program as a member of One2One Network. While this post was sponsored, all thoughts and opinions are my own.
This year, the National Pork Board (NPB) will celebrate “Porksgiving” – a time for giving back (with pork) to those who give back– from November 2, 2015 through the end of the year. There’s no better way to show someone how much you appreciate them than with a home-cooked meal (at least that is my motto) – and there’s no better home-cooked meal than one made with pork.
Each year, we volunteer to take a meal to our local first responders. Many of them are volunteers and, even the paid workers, don’t get to be with their families during the holidays because they are sacrificing their time to be able to respond to emergencies that arise. I always look for something that will be easy to make, easy to travel with and will feel like a holiday meal too. This walnut crusted pork tenderloin definitely fits all of those requirements and so I know it will be a hit this year when we drop it off at our safety center.
Pork tenderloin might be one of my favorite proteins to cook with because it is so versatile and pairs well with so many flavors. For this one, the pork tenderloin is crusted in crushed walnuts and then drizzled with an amazing maple glaze. It reheats amazingly well too so it is perfect for keeping around the firehouse for guys who may be out on a call when we first drop off our dish to say “thank you” for all the hard work they do.
Walnut Crusted Pork Tenderloin Ingredients:
16 oz pork tenderloin
2 cups walnuts
2 tsp poultry seasoning
1 cup flour
4 Tbsp oil
1 tsp salt
1 tsp pepper
Glaze:
4 Tbsp butter
6 Tbsp maple syrup
1/2 cup chopped walnuts
Let’s Make It:
1) Add walnuts and poultry seasoning to food processor. Pulse to coarsely chop the walnuts. Mix with flour and pour into shallow dish.
2) Rub pork tenderloin with 1 1/2 Tbsp oil. Season with salt and pepper. Roll pork tenderloin in walnut mixture, pressing to get nut mixture to adhere to the pork.
3) Preheat oven to 350 degrees.
4) Heat remaining oil in large, oven safe pan over medium heat. Add pork and sear on all sides. Transfer pan to preheated oven and cook for 25-30 minutes or until internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F (medium). Remove pan from oven and transfer pork to plate and let rest for 3-5 minutes.
5) Heat pan over medium heat and add butter, stirring to loosen the bits from the pork. Stir in maple syrup and chopped walnuts. Cook for 3-5 minutes or until liquid is thickened into a glaze. Serve over pork.
You can visit the Porkgiving site where the National Pork Board is sharing stories that feature how Americans are giving back and are saying thanks with the gift of pork. Find more recipes to share during Porksgiving on Facebook and follow the brand on Twitter, Pinterest and Instagram.
- 16 oz pork tenderloin
- 1 tsp salt
- 1 tsp pepper
- 2 cups walnuts
- 2 tsp poultry seasoning
- 1 cup flour
- 4 Tbsp oil
- 4 Tbsp butter
- 6 Tbsp maple syrup
- 1/2 cup chopped walnuts
- Add walnuts and poultry seasoning to food processor. Pulse to coarsely chop the walnuts. Mix with flour and pour into shallow dish.
- Rub pork tenderloin with 1 1/2 Tbsp oil. Season with salt and pepper. Roll pork tenderloin in walnut mixture, pressing to get nut mixture to adhere to the pork.
- Preheat oven to 350 degrees.
- Heat remaining oil in large, oven safe pan over medium heat. Add pork and sear on all sides. Transfer pan to preheated oven and cook for 25-30 minutes or until internal temperature reaches 160 degrees. Remove pan from oven and transfer pork to plate and let rest for 3-5 minutes.
- Heat pan over medium heat and add butter, stirring to loosen the bits from the pork. Stir in maple syrup and chopped walnuts. Cook for 3-5 minutes or until liquid is thickened into a glaze. Serve over pork.
This is different. I’ve never put walnuts on pork tenderloin.
Erlene recently posted…Sweet Asian Holiday Chex Mix Snack + Giveaway
This looks great!