Pork tenderloin with walnut sauce is a very delicate and tasty Italian recipe. The meat is very lean and tender, with a delicate taste that goes perfectly with the unique flavor of the walnut pesto sauce!
This is a easy recipe, although you need to take some precautions that I'll explain in the step-by-step instructions. Above all, you must pay attention to the way you cook the pork tenderloin. In fact you have to brown the meat evenly, so that the skin is sealed all over. This allows the juices not to escape during cooking and the meat to remain tender.
In this recipe you will see a particular use of the traditional Genovese walnut sauce, generally used as a pasta sauce, but actually very versatile.
Serve the pork tenderloin with walnut sauce cut into slices. Top the meat with the walnut sauce diluted in the cooking sauce. Finally decorate with chopped walnut kernels and a few sprigs of rosemary. Serve and see what a success!
Pork tenderloin with walnut sauce is a Sunday and holiday classic. Especially suitable for the winter season. It's an easy recipe that will not fail to impress with its beautiful presentation, excellent flavor and unusual combination.
Ingredients
Prep Time: 15 Min | Cook Time: 40 Min | Servings: 4
- 1 pork tenderloin of about 700 grams (1 ½ pound)
- 50 g (⅓ cup) of flour
- 50 g (4 tablespoons) of extra virgin olive oil
- 100 ml (½ cup) of dry white wine
- 200 ml (1 cup) of vegetable broth
- one clove of garlic
- two sprigs of rosemary
- salt and pepper to taste
For the Walnut Sauce
- 125 g (4,5 oz) of shelled walnuts
- 50 g (1,7 oz) of white bread
- 150 ml (⅔ cup) of milk
- 5 tablespoons of extra virgin olive oil. Try this authentic Ligurian extra virgin olive oil that's perfect for this recipe
- 50 g (½ cup) of Parmigiano Reggiano
- 1 small peeled garlic clove
- 15 g (1 tablespoon) of pine nuts
- fine salt to taste
Instructions
Make the Walnut Sauce
First make the walnut sauce. It's a very simple and quick preparation to make. You can make it even 2-3 days in advance and store it in the refrigerator. Or freeze it!
BEFORE YOU START! To make a walnut sauce with a mild flavor and smooth texture, you must first remove the brown skin from the walnuts. To do this, blanch them in plenty of water for a few minutes. Then drain and dry them with a clean cloth. Finally, rub them between your fingers to remove as much of the skin as possible. If, on the other hand, you prefer your walnut sauce grainier and with a more intense flavor, you don't have to do anything. Use walnuts with their skins on.
Step 1) - Remove the crust from the white bread (if any) and place it in a bowl with milk to soften it. Then squeeze the bread between your hands to remove excess milk. Now place the walnuts in a food processor.
Step 2) - Next add the bread, grated Parmigiano cheese, pine nuts, garlic, and extra virgin olive oil. Blend all ingredients for about 5 minutes at medium speed, blending in pulses, stopping every 5-6 seconds. This is to prevent the walnuts from overheating and releasing their oil. When you have reached the desired consistency, adjust the salt to taste.
Your walnut sauce is ready!
For more information, tips and tricks check out the full walnut sauce recipe
How to Cook Pork Tenderloin
Step 1) - First, remove any excess fat from the pork tenderloin. Be careful not to break or puncture the meat. Then dip the tenderloin in the flour. Coat the entire tenderloin well, then shake off excess flour and set aside.
Step 2) - In a frying pan, heat the extra virgin olive oil over medium heat and add the garlic and rosemary. Add the floured pork tenderloin to the hot oil and brown for a few minutes.
TIP: This step is VERY IMPORTANT! Be sure to brown the meat well on all sides, including the ends. This serves to seal the meat and retain the juices inside, preventing them from leaking into the cooking juices. If you follow this tip, you will have a very tender tenderloin!
Step 3) - Still over medium heat, deglaze the tenderloin with the white wine. Let the alcohol evaporate and then reduce the heat.
Step 4) - Add the broth and season with salt and pepper. Cover and simmer over low heat for about 40 minutes.
TIP: During cooking, check that the meat does not stick to the bottom and turn the tenderloin at least two or three times. Use wooden or silicone spoons to avoid the risk of piercing the meat.
How to Serve
Step 1) - Remove the pork tenderloin from the pan. Place it on a cutting board and let it cool a little. This will make it easier to slice it. Cut the pork tenderloin into somewhat thick slices. The pork tenderloin, when cooked well, is slightly pink inside, as in our photo. Meanwhile, remove the rosemary and garlic from the cooking juices.
Step 2) - Over very low heat, stir the walnut sauce into the meat cooking juices. Heat for a couple of minutes.
Step 3) - Top the pork tenderloin slices with the walnut sauce and hot cooking juices. Decorate with a few walnut kernels and a few rosemary needles and serve.
YOU MUST ALSO TRY:
- Crispy Pork Cutlets Italian Style
- Pork Loin Braised in Milk
- Roast Turkey Breast with Grapes
- Roast Pork with Chestnuts
- Pork Tenderloin with Pomegranate Sauce Recipe
Storage
Pork tenderloin is very delicate and must be eaten immediately after cooking to fully appreciate its tenderness.
However, if you have leftovers, you can store pork tenderloin in the refrigerator in an airtight container for up to 2 days. You can reheat leftover tenderloin slices in a pan with the sauce.
Pork Tenderloin with Walnut Sauce can be frozen and stored in a container in the freezer for up to 1 month. Of course, only if you have used fresh ingredients and not already defrosted.
Recipe Card
Pork Tenderloin with Walnut Sauce
Ingredients
- 1 pork tenderloin of about 700 grams (1 ½ pound)
- 50 g flour ⅓ cup
- 50 g olive oil 4 tablespoons, extra virgin
- 100 ml white wine ½ cup, dry
- 200 ml broth 1 cup, vegetable
- 1 garlic clove
- 2 rosemary sprigs
- salt to taste
- pepper to taste
For the Walnut Sauce
- 125 g walnuts 4.5 oz, shelled
- 50 g bread 1.7 oz, white
- 150 ml milk ⅔ cup
- 5 tablespoons olive oil extra virgin
- 50 g Parmigiano Reggiano ½ cup
- 1 garlic clove, small and peeled
- 15 g pine nuts 1 tablespoon
- salt to taste
Instructions
Make the Walnut Sauce
- Remove the crust from the white bread (if any) and place it in a bowl with milk to soften it. Then squeeze the bread between your hands to remove excess milk. Now place the walnuts in a food processor.
- Add the bread, grated Parmigiano cheese, pine nuts, garlic, and extra virgin olive oil. Blend all ingredients for about 5 minutes at medium speed, blending in pulses, stopping every 5-6 seconds. This is to prevent the walnuts from overheating and releasing their oil. When you have reached the desired consistency, adjust the salt to taste. Your walnut sauce is ready!
How to Cook Pork Tenderloin
- Remove any excess fat from the pork tenderloin. Be careful not to break or puncture the meat. Then dip the tenderloin in the flour. Coat the entire tenderloin well, then shake off excess flour and set aside.
- In a frying pan, heat the extra virgin olive oil over medium heat and add the garlic and rosemary. Add the floured pork tenderloin to the hot oil and brown for a few minutes.
- Still over medium heat, deglaze the tenderloin with the white wine. Let the alcohol evaporate and then reduce the heat.
- Add the broth and season with salt and pepper. Cover and simmer over low heat for about 40 minutes.
How to Serve Pork Tenderloin in Walnut Sauce
- Remove the pork tenderloin from the pan. Place it on a cutting board and let it cool a little. This will make it easier to slice it. Cut the pork tenderloin into somewhat thick slices. The pork tenderloin, when cooked well, is slightly pink inside, as in our photo. Meanwhile, remove the rosemary and garlic from the cooking juices.
- Over very low heat, stir the walnut sauce into the meat cooking juices. Heat for a couple of minutes.
- op the pork tenderloin slices with the walnut sauce and hot cooking juices. Decorate with a few walnut kernels and a few rosemary needles and serve.
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