Wednesday, April 27, 2016

Walnut Crusted Pork Tenderloin




It's been a while since I've shared a recipe with you guys, but I've got a good one for you today! If you're new around here, then you should know that I love to cook, and one of the main reasons I started this blog was to share new recipes and what I'm cookin'! I'll be honest and say that I haven't been cooking as much lately (hence no recipe posts) because I kind of got worn out from all the time I had to spend in the kitchen while we were doing Whole30. But now I'm back in the kitchen and cooking away. This was one of our favorite recipes from the Whole30 Book, so I knew I would continue to make it even when we finished the program.

I plan on doing a full Whole30 review here in the next few weeks, so if you're interested in hearing my thoughts on it, how much weight I lost, some go to recipes, and overall tips on the program, then stay tuned because it will be posted soon! Now let's talk about this recipe - it is very simple but makes a beautiful, well composed dish. The recipe calls for it to be served over mixed greens with a balsamic vinaigrette, but I have also served it with other sides such as asparagus and roasted butternut squash. I have also used the spices and walnuts to coat pork chops with instead of a pork tenderloin.













Recipe via Whole30

Ingredients:
1 pound pork tenderloin
1/2 cup chopped walnuts
2 tablespoons mustard powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
3 cups salad greens
1/2 Balsamic Vinaigrette*

Directions:
Remove the pork from the refrigerator approximately 30 minutes before cooking
Preheat the oven to 375 degrees
Pat the tenderloin dry with a paper towel
Mix the mustard powder, paprika, onion powder, garlic powder, salt and pepper in a small bowl
Rub the pork evenly with the spice mixture
In a food processor or by hand, pulse or chop the walnuts until finely chopped
Coat the pork evenly with three quarters of the chopped walnuts
Place the tenderloin in a baking pan and roast for 25 to 30 minutes
Let the pork rest for 10 minutes
Slice the tenderloin into medallions
Place the salad greens on plates, top with pork slices, and sprinkle the remaining walnuts
Drizzle with the Balsamic Vinaigrette
*I made my own Whole30 vinaigrette, but you can also use store bought

Let me know if you try this and what you think! I hope y'all are having a wonderful week so far - almost over the hump. Thanks so much for stopping by!
Pin It button on image hover