Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce Recipe - Details, Calories, Nutrition
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Cooking tools:
- Food processor
- Instant-read thermometer
- Broiler pan
- Oven
- Stove
- Nonstick skillet
- Saucepan
- Dish
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1/2 cup dry breadcrumbs
- 3 tbsp chopped hazelnuts
- 1 tbsp chopped fresh thyme
- 1 tsp instant onion flakes
- 2 large egg whites, lightly beaten
- 1 (1-lb) pork tenderloin, trimmed
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- cooking spray
- 1 tsp olive oil
- 1/2 cup thinly sliced shallots
- 1 cup dry red wine
- 1 tbsp red wine vinegar
- 1 1/2 tsp honey
- 1/4 cup fat-free milk
- 1 1/2 tsp all-purpose flour
- 4 thyme sprigs (optional)
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