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Pork Tenderloin with Walnut Sauce
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.
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.
Notes
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.
TIP for pork tenderloin: 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!
TIP: During cooking the meat, 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.
Nutrition
Calories: 1201kcalCarbohydrates: 24gProtein: 107gFat: 74gSaturated Fat: 14gPolyunsaturated Fat: 22gMonounsaturated Fat: 33gTrans Fat: 0.2gCholesterol: 308mgSodium: 712mgPotassium: 2060mgFiber: 3gSugar: 4gVitamin A: 284IUVitamin C: 1mgCalcium: 277mgIron: 7mg
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