Wednesday, May 15, 2013

Pecan Crusted Pork Tenderloin with Strawberry Balsamic Sauce

Ingredients for Pork Tenderloin:
-1 cup ground pecans
-1 cup bread crumbs
-1/4 cup firmly packed brown sugar
-1 teaspoon salt
-1 teaspoon pepper
-1/2 teaspoon ground red pepper flakes
-2 large eggs
-2 (1-pound) pork tenderloins, trimmed

Ingredients for Balsamic Strawberry Sauce:
2 cups chopped fresh strawberries (about 1 pound)
2 tablespoons sugar
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
1/4 cup chicken broth

Directions for Pork Tenderloin:
1.  Preheat the oven to 375 degrees F. Line a rimmed baking sheet with heavy duty aluminum foil. Lightly grease foil.
2.  In a shallow dish, combine the pecans, bread crumbs, brown sugar, salt, pepper, and red pepper.
3.  In a separate shallow dish, lightly beat the eggs. Dip the tenderloins in the eggs to coat. 4.  
Dredge them in the pecan mixture, completely covering the tenderloins. Arrange them on the prepared baking sheet, and bake until a meat thermometer inserted into the thickest portion registers 155 degrees F, about 18 to 20 minutes. 
5.  Remove the tenderloins from the oven to a cutting board and let rest for 10 minutes. Serve with Balsamic Strawberry Sauce.

Directions for Balsamic Strawberry Sauce:
1.  In a medium saucepan, combine the strawberries, sugar, and vinegar. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 5 minutes, stirring frequently.
2.  In a small bowl combine the cornstarch and chicken broth, stirring until smooth. Add it to the strawberry mixture, stirring to combine. Bring to a boil over medium-high heat. Boil for 1 minute, stirring frequently.
3.  Remove from heat, and let cool. Serve immediately.

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