Walnut-Crusted Pork Tenderloin

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My husband and I usually cook chicken or turkey so most of the recipes I’ve shared are exactly that.  We do venture off and do steak or salmon occasionally but pork is a meat that we don’t tend to eat very often.  During the Whole 30, we decide to be a little adventurous and made Whole 30 pulled pork carnitas.  However, we weren’t a big fan.  Still, we decided we would try one more pork recipe while on the Whole 30 and this one ended up being a success!  It was so delicious that we have incorporated it into our rotation of recipes:

Walnut-Crusted Pork Tenderloin

Ingredients

1 pound pork tenderloin
2 Tablespoons mustard powder
1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 1/2 Teaspoons salt
1 1/2 Teaspoons black pepper
1/2 Cup chopped walnuts
3 Cups salad greens
Balsamic Vinaigrette

Directions

  • Remove the pork from the refrigerator approximately 30 minutes before cooking.
  • Preheat the oven to 375 degrees F.
  • If necessary, trim the pork tenderloin, removing the tough outer skin.
  • Pat the tenderloin dry with a paper towel.
  • Mix the mustard powder, paprika, onion powder, garlic powder, salt and pepper in a small bowl.
  • Rub the pork evenly with the spice mixture.
  • In a food processor or by hand, pulse or chop the walnuts until finely chopped.
  • Coat the pork evenly with three quarters of the chopped walnuts.
  • Place the tenderloin in a baking pan and roast for 25-30 minutes, until the internal temperature is 145 degrees F.
  • Let the pork rest of 10 minutes.
  • Slice the tenderloin into 1/2 inch thick medallions.
  • Place the salad greens on plates, top with the pork slices, sprinkle the remaining chopped walnuts and drizzle with Balsamic Vinaigrette.

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Notes

We do two pounds of pork so we have two nights of food; we love leftovers.  The times we have made it, we haven’t done the salad portion of the recipe so no salad greens or Balsamic Vinaigrette.  We don’t have a food processor so we just buy chopped walnuts at the grocery store and even though it doesn’t look quite right, it still tastes great!  This recipe is really easy to make. The most time-consuming part is probably trimming the pork but if you get a good cut, that part might not be necessary.  In terms of carb counting, it’s really only the nuts so depending on how many you use, will depend on how many carbs.  I typically bolus for about 10 carbs when I eat this so it’s fairly low carb (of course I’m still struggling postpartum with my bolus and basal rates so the carb count could be off).

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes


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