Sunday, December 11, 2011

Walnut Herb Crusted Pork Tenderloin.

This recipe is an adaptation of a Sirloin Tip Roast recipe in the November/December issue of Clean Eating.  It's easy to prepare and there was not one bite remaining!  I served the pork with fresh green beans seasoned with butter & truffle salt and a whole grain & cranberry side dish.  It was a great combination!
  • 1 unseasoned pork tenderloin
  • 1/4 cup unsalted walnuts
  • 1/2 cup panko
  • 1.5 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • cooking spray
Preheat oven to 425 degrees and line baking pan with foil.  Rinse and pat dry pork.  Set aside.  In food processor, chop walnuts until finely ground.  Add panko, thyme, marjoram, salt & pepper, and spin in the food processor until mixed.  Spray pork lightly with cooking spray.  Press walnut mixture over entire tenderloin.  Bake for 25 minutes, then wrap foil around the meat and bake another 10 minutes.  Let sit for 10 minutes, slice, and serve.


  1. Pork tenderloin is such a a great and versatile cut of meat. We do one that is horseradish encrusted which is always a big hit and yours looks delicious with walnuts and herbs. Really nice for the Holiday table!

  2. This pork tenderloin sounds so delicious! I can totally see why there was nothing left =)