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Walnut-Crusted Pork Tenderloin with Apple Cider Beurre Blanc and Cider-Braised Fingerling Potatoes

Ingredients

  • 2 pork tenderloins, 1 to 2 pounds each
  • Salt and pepper to taste
  • 4 cups walnuts
  • 2 cups flour
  • 1/4 cup brown sugar
  • 2 tablespoons Plugrá® European-Style Butter, unsalted
  • 2 tablespoons vegetable oil
  • Apple Cider Beurre Blanc
  • 5 ounces Plugrá® European-Style Butter, unsalted, cubed
  • 2 shallots, sliced thinly
  • 1 cup apple cider
  • 1/2 cup brown sugar
  • 4 tablespoons heavy cream
  • Salt and pepper to taste
  • Cider-Braised Fingerling Potatoes
  • 35 fingerling potatoes, sliced vertically
  • 2 tablespoons Plugrá® European-Style Butter, unsalted
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 3 cups apple cider

Prep Time:

15 minutes

Cook Time:

15 minutes

Serves:

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Preparation

  1. Preheat oven to 450°F.
  2. Season pork tenderloins with salt and pepper.
  3. In a food processor, combine walnuts, flour and brown sugar and pulse until it becomes a consistent crumb mixture, not a paste.
  4. Spread walnut mixture onto a large platter and dredge all sides of the tenderloins with the mixture.
  5. Heat a large sauté pan over medium-high heat; add the Plugrá Butter and 2 tablespoons vegetable oil. When the butter has melted and the oil is hot, sear all sides of the tenderloins. Place tenderloins on a roasting pan with foil underneath.
  6. Place the tenderloins in the oven and bake for 12 minutes. Internal temperature should be 160°F. If not done, bake for another 5 minutes.
  7. Allow to rest on a cutting board. When ready to serve, slice tenderloins on an angle and about ¼ to 1/2-inch thickness.
  8. Serve with Cider-Braised Fingerling Potatoes and Apple Cider Beurre Blanc.
  9. Apple Cider Beurre Blanc:Heat a sauté pan over medium high-heat until water sizzles upon contact.Place 1 tablespoon Plugrá Butter in the pan and shake the pan gently while the butter melts to maintain emulsification.When the butter is melted, add the shallots and a pinch of salt.Stir until shallots are translucent. Then increase the heat to high and pour in the apple cider and brown sugar.Jiggle the pan lightly and stir the sugar into the cider while the cider reduces.Allow cider to reduce to a few tablespoons, and then add the heavy cream. Stir and then remove from heat and place on a heat-proof surface.Add the Plugrá Butter cubes one at a time, whisking as you go. Maintain a consistent temperature.Continue adding butter until the sauce coats the back of a spoon without running.
  10. Cider-Braised Fingerling Potatoes: Heat a sauté pan and add Plugrá Butter and oil. Once hot, add the potatoes and season with salt and pepper.Once the potatoes start to show a slight browning, pour in enough apple cider to cover them halfway up on the sides.Increase the heat on high to boil, reduce to a simmer and cover. Let simmer until the potatoes are fork tender.Serve warm with Walnut-Crusted Pork Tenderloin and Apple Cider Beurre Blanc Sauce.