Pork Tenderloin in Red Wine Ingredients
Pork Tenderloin:
Pork Tenderloin - 1 lb
Hazelnuts (chopped) - 3 tbsp
Egg whites (beaten) - 2
Breadcrumbs - 1/2 cup
Fresh thyme (chopped) - 1 tbsp
Instant onion flakes - 1 tsp
Salt - 1/2 tsp
Ground black pepper - 1/2 tsp
Cooking spray
Red wine sauce:
Shallots (thinly sliced) - 1/2 cup
Dry red wine - 1 cup
Red wine vinegar - 1 tbsp
Honey - 1 tbsp
Olive oil - 1 tbsp
Ground black pepper - 1/4 tsp
Skim milk - 1/4 cup
Fresh thyme (chopped) - 1 tbsp
All purpose flour - 1 tbsp
Cooking Instructions
- Preheat oven to 400
- Place breadcrumbs, hazelnuts, thyme, and onion flakes in a food processor and pulse until the nuts are finely chopped - then remove to a shallow dish
- Sprinkle pork with salt and pepper
- Heat a pan coated with cooking spray on medium high heat
- Cook the pork for 6 to 8 minutes until all sides are brown
- Dip the pork in egg whites, and the dredge in the breadcrumb mixture
- Bake for 30 minutes or until a thermometer reading of 155
- Cut into 1/4 inch thick slices after
- While the pork is on bake, prepare the sauce
- Heat olive oil on medium high heat
- Add in shallots, and saute for 3 minutes
- Add in the red wine, red wine vinegar, honey, salt, and black pepper, and bring to a boil
- Cook for several minutes until it's reduced to about 3/4 cup
- Combine milk, thyme, and flour and stir with a whisk
- Add this to the pan, and stir constantly for 1 to 2 minutes
- Serve over the pork
Nutrition Facts
Servings: 4
Calories: 275
Fat: 9.1g
Saturated Fat: 1.9g
Monounsaturated Fat: 5.2g
Polyunsaturated Fat: 1g
Protein: 28g
Carbs: 19.5g
Fiber: 1g
Cholesterol: 63mg
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