-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.
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
- In a blender or food processor:
- 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. 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.