Cooking time: 10-15 minutes
Preparation time: 5 minutes
Walnut tenderloin is a revisited version a classic beef dish.
The softer beef is replaced with delicious pork, and the port with red wine.
The result is a delicate taste, not too sweet and extremely tender.
A delicious main course for your most refined celebrations.
500 g pork tenderloin or 500 g beef entrecôte · 20 g breadcrumbs · 30 g shelled walnuts · 1 clove garlic · 1 sprig of rosemary · 1/2 a glass of red wine · salt · oil
In a frying pan, heat 2 tablespoons of extra virgin olive oil and add the garlic and a sprig of rosemary.
Chop the walnuts and spread on a plate with the breadcrumbs and a little salt.
Coat the pork fillets in the breadcrumbs and walnuts, making sure the mix covers both sides of the fillet. Remove the rosemary and the garlic from the frying pan and brown the fillets over a medium heat.
Brown the walnut-coated fillets on both sides, add the red wine and allow to evaporate, then cook for around 10 minutes more (depending on the thickness of the tenderloin).
Remove the tenderloin from the pan and serve with a glass of fine red wine (the same wine you used during cooking).
Taken from Misya