Ingredients
Units
- 1 pork tenderloin
- salt pepper
- 4 slices of white bread, crust removed
- 2 cups whole milk
- 1/2 cup white wine
- 2 cups finely chopped walnuts
Instructions
- Preheat oven to 400F or 200C.
- Soak bread in milk in a medium bowl.
- Clean the tenderloin, removing the white membrane. Season well.
- Over high heat, one tablespoon of olive oil is in a large skillet. Sear the loin on all four sides, 2 minutes per side.
- Place the seared meat on a baking sheet covered with foil and bake for 12-15 minutes or until the pork reaches an internal temperature between 145-160F. Remove from the oven and let stand for 10 minutes before cutting.
- In the meantime, prepare the sauce in the same pan where you seared the pork. To the still-hot pan, add the wine and scrape all the stuck bits.
- Reduce heat to low and add the bread with the milk and nuts. Mix well. Taste and adjust the seasoning. If you want a smooth sauce, blend it.
- Serve the pork on top of the walnut sauce.
Notes
This recipe was part of a sponsored collaboration with DiMe Media and the National Pork Board in 2016. All opinions on Pork in a walnut sauce, “Cerdo Nogado” are 100% mine.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Meat
- Method: Oven
- Cuisine: Chilean