Autumn or Winter Fruit and Almond Encrusted Tenderloin

by | Jun 1, 2012 | Yellow Dog Sweet Shake Recipes

A delicious flavor that brings out the flavor of venison or pork.

-Sally, Newbury, Ohio

 

Serves 4 to 6 depending on the crowd. Good with pork or chicken.

 

We paired pork tenderloin with a wonderful Pinot Noir, Treasure Hunt, at a wine tasting at Chuck’s Fine Wines in Chagrin Falls, Ohio this weekend and everyone raved!

I put this recipe together from the input of two other people. Katie and Mickey from Thomasville, Georgia, with a little bit of my own creativity. I’ve made this three times in two weeks using Pork and venison tenderloin and chicken breast. I really can’t decide which is better. So if you are not privy to properly field dressed venison, than you’re in luck. Just to the market and pick up a few pork tenderloins. If you have any left, it will make great sandwiches. The extra fruit won’t last long because once you make this, you’ll make three days later.

 

 

 

Winter Fruit and Almond Encrusted Tenderloin

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Ingredients
  

  • 2 to 3 pork tenderloins – rinsed in cold water and pat dry – place in a dish and bring almost to room temp while preparing the coating.
  • 1 heaping tablespoon Yellow Dog Sweet Shake
  • 3/4 cup Panko Japanese bread crumbs
  • 1/8 cup golden raisins
  • 1/4 cup dried tart cherries
  • 1/4 cup dried currants
  • 1/4 cup slivered almonds
  • 2 tablespoons canola oil
  • 1 egg and a splash of any kind of milk

Instructions
 

  • Preheat oven to 375
  • Tip: sometimes the dried fruit gets sticky. Try putting it in the freezer for 20 minutes prior to chopping in food processor or blender.
  • In a blender or food processor:
  • Add almonds until they are coarsely chopped and set in a medium bowl
  • Take half of the Panko, Yellow Dog Sweet Shake, 1/2 of the dried fruit and coarsely chopped. You may need to pulse and mix to break up the fruit. I add Panko first to prevent the fruit from getting too paste like. You want the coating to be finely chopped. Add mixture to the almonds. Repeat and add to bowl.
  • Heat Canola oil to medium high.
  • In a shallow glass dish mix egg and a splash of milk until well blended.
  • In another shallow dish add the fruit/panko mixture.
  • Place the tenderloin in the egg mixture and coat well. Roll the tenderloin in the fruit/Panko and coat well. You can even press the coating onto the meat.
  • Place the tenderloin in the skillet and sear the tenderloin on all sides until the coating is a nice brown.
  • Then place the tenderloin onto a small roasting pan and roast in the oven for about 20 to 25 minutes depending on the thickness. You want the loins to medium rare.