Hazelnut-Crusted Pork Tenderloin with Balsamic Sauce

By ldelmas

Ingredients

• Pork
• 1/2 cup dry breadcrumbs
• 3 Tbsp chopped hazelnuts
• 1 Tbsp chopped fresh thyme leaves
• 1 tsp garlic powder
• 2 large eggs, lightly beaten
• 1 Tbsp water
• 1 (1-lb) pork tenderloin, trimmed
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbsp olive oil, divided
• Sauce
• 1 tsp olive oil
• 1/2 cup thinly sliced shallots
• 1 cup dry red wine
• 1 Tbsp balsamic vinegar
• 1 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup milk
• 1 Tbsp chopped fresh thyme leaves
• 1 1/2 tsp all-purpose flour
• 4 fresh thyme sprigs

Preparation

Step 1

Preparation: Serves 4
Preheat oven to 400°F.

To prepare Pork:
Place first 4 ingredients (through garlic powder) in a food processor; pulse until nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place eggs in a separate shallow dish and add water. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Cool slightly. Dip pork in egg wash; dredge in breadcrumb mixture. Place pork on a broiler pan coated with remaining olive oil. Bake for 30 minutes or until a thermometer inserted into center of tenderloin registers 165°F. Let stand 5 minutes.
Cut into ¼-inch slices.

To prepare Sauce:
Heat oil in a medium saucepan over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Stir in wine, vinegar, honey, salt and pepper. Bring to a boil; cook until reduced to ¾ cup. Combine milk, thyme and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil and cook
1 minute, stirring constantly.
Serve sauce with pork. Garnish with thyme sprigs.