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Almond, Honey, and Dijon-Encrusted Pork Tenderloin
Servings
4
Preparation time
15 min.
Cooking time
70 min.
Ingredients
250 ml (1 cup) whole almonds
60 ml (1/4 cup) honey
60 ml (1/4 cup) old-style Dijon mustard
80 ml (1/3 cup) bread crumbs
Salt and freshly ground pepper to taste
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) butter
600 g (1 1/3 lb.) pork tenderloin
60 ml (1/4 cup) flour
60 ml (1/4 cup) honey
60 ml (1/4 cup) old-style Dijon mustard
80 ml (1/3 cup) bread crumbs
Salt and freshly ground pepper to taste
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) butter
600 g (1 1/3 lb.) pork tenderloin
60 ml (1/4 cup) flour
- Preheat oven to 150°C (300°F).
- Using a food processor, finely chop almonds.
- Add honey and mustard and mix to form a paste.
- Place in a bowl and incorporate bread crumbs. Season generously.
- Heat oil in a pan over high heat and melt butter. Sear pork tenderloin on all sides.
- Coat tenderloin with flour to dry meat, then roll in almond mixture.
- Bake for about 20 minutes or until a thermometer inserted in center of meat reads 60 to 63°C (140 to 145°F), depending on desired doneness.
- Slice and serve.
