Nut Crusted Pork Tenderloin
1−1/2 Cup Finely ground nuts; such as macadamias, pecans, or hazelnuts, or a combination of all 3*
1/4 Cup Flour
1 Egg beaten with 2 tablespoons milk
2 Boneless pork tenderloins (12 ounces each) each cut in half
2 Tablespoon Vegetable oil
2 Cup Mango pulp; fresh or canned**
2 Cup Chicken stock
1/2 Cup Light cream; optional
Salt and freshly ground black pepper
2 Tablespoon Butter
2 Red bell peppers; seeded and cut into fine julienne
1/2 Pound Snow peas
- To grind the nuts, put them in a food processor and pulse them until
finely ground; do not overdo this step or the nuts will turn oily and pasty.
** To make fresh mango pulp, peel and seed 4 ripe mangoes and puree in a blender or food processor. Add some of the chicken stock and puree until smooth.
TO COOK THE TENDERLOINS: Preheat the oven to 450 F. In three separate shallow bowls place the flour, eggs and nuts. Dip the pork pieces, on all sides, including the ends, in the flour, eggs and nuts, making sure to completely coat them with the nuts. In a 10−inch skillet over moderate heat, heat the vegetable oil and saut the pork on all sides until golden brown.
Transfer the browned pork to a baking pan and roast for 20 to 25 minutes or until the internal temperature reaches 160 F.
TO MAKE THE SAUCE: While the tenderloins are cooking, combine the mango pulp, chicken stock and cream in a saucepan and season with salt and pepper to taste. Simmer over low heat until hot.
TO MAKE THE GARNISH: In a large skillet, heat the butter and saut the bell peppers for a minute. Add the snow peas to the peppers, cover the skillet and steam, over low heat, for a minute or two or until the vegetables are cooked through but still crisp; season with salt and pepper to taste.
TO SERVE THE TENDERLOIN: Cut the tenderloins into 1/2−inch slices and center a few slices on the plate. Top the pork with saut ed snow peas and red pepper and spoon the mango sauce around the pork.