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Walnut-Crusted Pork Tenderloin with Creamy Fennel and Turnip

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.
Features:
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.

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Ingredients

cup almonds
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
salt
cup heavy cream
2 teaspoons of rainbow peppercorns
1 teaspoon turmeric

Ingredients

Steps

1
Done

Add the almonds and walnuts to the blender. Crush them. Set aside.

2
Done

Add the honey and mustard to a small bowl. Mix them until even.

3
Done

Heat the vegetable oil in a skillet over medium-high heat. Add the pork tenderloin and fry it for 4 minutes.

4
Done

Coat the seared tenderloin pieces with honey mixture and then with almond-walnut mixture.

5
Done

Transfer them to a heat-proof pan and bake for 15 minutes at 360⁰F/180⁰C.

6
Done

Melt the butter in a skillet over low heat. Add the fennel and turnip. Stir them in and season with salt.

7
Done

Add the heavy cream and stir it in. Season with rainbow peppercorns and turmeric. Stir in, then remove from heat. Serve with cooked tenderloin.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

494 kcal
Calories
30 g
Protein
32 g
Fat
28 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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