Walnut-Crusted Pork Tenderloin With Creamy Fennel and Turnip







A recipe allowed in a diet.

Pairing the most tender cut of pork, the tenderloin, with crunchy walnuts and almonds can prove itself an excellent idea. As well as giving it a sweet and sour touch using a mixture of honey and mustard. So, after searing it, coat your pork accordingly. Serve with butter-sauteed turnip and fennel further cooked in turmeric-flavored heavy cream. This makes for a fine creamy sauce.

Nutritional Chart

Calories: 494 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 30 g
  • 32 g
  • 28 g

Ingredients Needed for Walnut-Crusted Pork Tenderloin With Creamy Fennel and Turnip

⅓ cup almonds
⅓ cup walnuts
2 tablespoons of honey
1 tablespoon mustard
2 teaspoons of vegetable oil
12 ounces of pork tenderloin, cut into 3 pieces
1 tablespoon butter
1 medium fennel, wedged
1 medium turnip, sliced
⅓ cup heavy cream
2 teaspoons of rainbow peppercorns
1 teaspoon turmeric

How to Make Walnut-Crusted Pork Tenderloin With Creamy Fennel and Turnip

  1. Add the almonds and walnuts to the blender. Crush them. Set aside.
  2. Add the honey and mustard to a small bowl. Mix them until even.
  3. Heat the vegetable oil in a skillet over medium-high heat. Add the pork tenderloin and fry it for 4 minutes.
  4. Coat the seared tenderloin pieces with honey mixture and then with almond-walnut mixture.
  5. Transfer them to a heat-proof pan and bake for 15 minutes at 360⁰F/180⁰C.
  6. Melt the butter in a skillet over low heat. Add the fennel and turnip. Stir them in and season with salt.
  7. Add the heavy cream and stir it in. Season with rainbow peppercorns and turmeric. Stir in, then remove from heat. Serve with cooked tenderloin.

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