Panko Crusted Pork Tenderloin with Apple Walnut Chutney
30 Min
700 Calories
4 servings
Pork
Whether you’re looking for something delicious and hearty to serve for a special occasion or just want to spice up your weekly dinner recipe repertoire, Panko-Crusted Pork Tenderloin with Apple Walnut Chutney is a perfect choice. This mouthwatering dish features succulent pork tenderloin coated in crispy panko breadcrumbs (complemented by a dash of our Organic Garlic Salt) and served with a sweet, tangy apple walnut chutney. Making this five-star restaurant-quality entree is a surprisingly easy way to impress any guest … or those hard-to-please family members!
Ingredients (Serves 4):
- 4 eggs
- 2 pork tenderloins (about 1 1/2 pounds total)
- 2 cups all-purpose flour
- 2 cups panko breadcrumbs
- 2 Granny Smith or green apples (diced)
- 1/2 medium yellow onion (chopped)
- 1/2 cup walnuts (chopped)
- 1/4 cup dried cranberries
- 4 cloves of garlic (crushed/chopped)
- 4 Tbsp. butter
- 1/4 cup fresh cut parsley (chopped)
- 1 tsp. ginger (chopped/crushed)
- 1 tsp. Real Salt Organic Garlic Salt
- Kosher Real Salt
- Black pepper
- 1/4 cup avocado oil
- 1 tsp. rosemary (chopped)
- 2 tsp. honey
Instructions:
- Preheat the oven to 400 degrees.
- Beat 4 eggs in a bowl.
- Season the tenderloin with Kosher Real Salt and black pepper.
- On a dinner plate, mix panko breadcrumbs, 1 tsp. Redmond Organic Garlic Salt, and fresh, chopped parsley.
- Add the all-purpose flour to a different plate.
- In a medium frying pan, add 1/4 cup avocado oil and place over medium-high heat.
- Roll the seasoned pork tenderloin in the all-purpose flour.
- Dip the tenderloin in the egg mixture and then in the panko mixture.
- Repeat the previous two steps for the other pork tenderloin.
- Sear the tenderloins in hot oil on all four sides.
- When seared on all sides, remove from oil and transfer to a baking sheet. Place in the oven for 14 minutes (or until they reach an internal temperature of 155 degrees Fahrenheit).
- In a clean, medium-sized frying pan, add 2 Tbsp. of butter and place over medium-high heat until melted.
- Add chopped onion and garlic to the frying pan. Sauté until translucent.
- Add cranberries, apples, walnuts, honey, and ginger to the frying pan.
- Pull the pork out of the oven, and let it rest for 5-10 minutes.
- Once the chutney is brown (after about 7 minutes), turn the heat to low and add the other 2 Tbsp. of butter.
- Let the butter melt and stir it into the other ingredients; remove pan from the heat.
- Slice the rested pork into medallions (1/4-inch slices).
- Place pork medallions on a plate and put chutney over the top.
