Go Back

Winter Fruit and Almond Encrusted Tenderloin


  • 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


  • 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.