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Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce


Embellish pork tenderloin with hazelnuts and a red wine sauce lightly sweetened with honey.


4 servings (serving size: 3 ounces pork and 1/4 cup sauce)



  • 1/2 cup dry breadcrumbs
  • 3 tablespoons chopped hazelnuts
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon instant onion flakes
  • 2 large egg whites, lightly beaten
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray


  • 1 teaspoon olive oil
  • 1/2 cup thinly sliced shallots
  • 1 cup dry red wine
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fat-free milk
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons all-purpose flour
  • 4 thyme sprigs (optional)


Preheat oven to 400°.

To prepare pork, place first 4 ingredients in a food processor; pulse until nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Cool slightly. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.

To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Stir in wine, vinegar, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cook until reduced to 3/4 cup (about 3 1/2 minutes). Combine milk, 1 tablespoon thyme, and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Serve sauce with pork. Garnish with thyme sprigs, if desired.


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