This Walnut-Crusted Pork Tenderloin with Fig-Balsamic Walnut Relish is the kind of recipe that feels fancy without the fuss. Tender pork is coated in a fragrant blend of crushed walnuts, herbs de Provence, and black pepper, then roasted until juicy and golden.
🕒 Ready in 40 minutes | 🍲 Serves 2-3 | 🔪 Easy roasting recipe
Main flavors: savory pork, walnut crust, fig-balsamic drizzle
Best for: holidays, dinner parties, date night/weeknight
Recipe type: Main dish (gluten-free)
A quick, no-cook fig and balsamic sauce-stirred together in minutes with olive oil, garlic, parsley, and more crunchy walnuts-adds a glossy, tangy finish that ties everything together. The sweetness of the fig and the nutty crunch from the crust make this dish feel holiday-worthy, yet simple enough for a weeknight dinner.
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Key Ingredients (and why they work)
Walnut-Crusted Pork Tenderloin
Pork tenderloin - This recipe works well because it uses the quick-cooking tenderloin, not the loin cut, which is significantly larger and takes longer to cook. This is why the tenderloin cut is ideal for weeknight meals.
Walnuts - These nuts have a really nice texture when used as a crusting on meat. They're a softer nut and give the dish a warm earthy flavor.
Herbes de Provence - This dry herb blend lends to the classic "garlic and herbs" flavor so many love.
Fig-Balsamic Walnut Relish
Walnuts - You can prepare both portions of walnuts at once. Add extra to the food processor and remove some before it gets chopped too fine
Fresh parsley - For the best flavor and color, use fresh parsley rather than dried. It adds brightness to the fig-balsamic sauce.
Jam - Fig jam brings rich sweetness that pairs beautifully with the tang of balsamic vinegar. Together, they balance the pork's savory elements with the earthy walnuts.
See recipe card for quantities.
Tools you'll need
- Measuring cups and spoons
- Sharp knife (paid link) and cutting board
- Mixing bowl (paid link)
- Pan or plate for nuts
- Sheet pan or baking dish
- Food processor (Paidlink), (optional)
How to make the Pork Tenderloin and sauce
Prepare the raw tenderloin
- Preheat the oven to 375°F.
- Poke the tip of a sharp knife (paid link) between the thick patch of silverskin and the pork flesh, and slide it through to remove it.
- Salt the pork tenderloin with 1 teaspoon of salt, coating it evenly. Set the pork aside in the refrigerator while you make the Fig-Balsamic Walnut Relish.
Prepare the Fig-Balsamic Walnut Relish
- It's best to make the sauce first so the flavors have time to blend.
- Simply add all the ingredients to a small mixing bowl (paid link) and stir with a fork to combine. If it feels too thick, stir in hot water one tablespoon at a time until fully combined.
- Refrigerate until you're ready to use it on the cooked pork.
Make the walnut crust
- In a small bowl, add the remaining teaspoon of salt and the remaining seasonings, and stir to combine.
- Add the cup of walnuts to a food processor along with 2 teaspoons of the seasoning mixture, and pulse a few times until the walnuts are finely minced. Pour the seasoned walnuts out onto a plate or sheet pan.
Apply the walnut crust
- Season the pork all over with the remaining seasoning mix, then roll the tenderloin in the minced walnuts. Press more of the walnut mix onto the tenderloin wherever needed.
- Refrigerate the Walnut-Crusted Pork Tenderloin, uncovered, for at least 30 minutes or up to 24 hours.
Roasting and temping the pork
- After the pork tenderloin has chilled, place it in the oven and roast it for 15-30 minutes, depending on the size. Pork tenderloin can vary in size, usually between one and two pounds, so it is important to check the temperature rather than rely on cook times.
- When the pork reaches an internal temperature of 140°F, remove it from the oven and let it rest for 10 minutes. The temperature will continue to rise 5 or more degrees as it rests, putting it in the correct temperature zone.
- You can check the temperature by inserting the thermometer probe at an angle through the thickest part of the tenderloin.
Carving the cooked pork tenderloin
- To serve the Walnut-Crusted Pork Tenderloin, slice it into medallions by either slicing straight down through the pork tenderloin or angling the knife for a bias cut. Shingle the medallions on a plate and drizzle with the walnut relish for a glossy, flavorful finish.
Pro Tip!
Troubleshooting the walnut crust - Here are a few tips to help it work. Chop the walnuts very finely, but not to flour -similar to a panko texture rather than dust. A food processor is helpful for this. Season the pork with salt and let it sit for 10-20 minutes. The moisture it makes will help the walnuts adhere. Chill the crusted tenderloin, uncovered, for 30 or more minutes before roasting.
Serving suggestions
- Eat the Walnut-Crusted Pork Tenderloin, sliced as medallions and shingled across a mixed greens salad. Scatter with roasted Brussels sprouts, thinly sliced red onion, and a large spoonful of Fig-Balsamic Walnut Relish.
- For a holiday menu, serve Walnut-Crusted Pork Tenderloin alongside focaccia stuffing or glazed carrots.
- Instead of serving it with the walnut relish, lay the tenderloin on a bed of Creamy Leek Sauce for a simple but elegant presentation.
Ingredient swaps and Variations
- Nuts - Try this recipe with pistachios, hazelnuts, or almonds. Be sure to blend them in a food processor until they are pretty finely ground.
- Meat - Try this recipe with a turkey loin cut.
- Fig Jam - You can swap out the fig jam for tart cherry jam or apricot jam for similar but distinct flavors.
Storage tips
- Refrigerate: Store cooled leftover Walnut-Crusted Pork Tenderloin in an airtight container up to 3 days. The sauce will keep for 5-7 days in a sealed container.
- Reheat: Cover the slices loosely with foil and warm in a 325°F oven until just heated through. This prevents the crust from burning and keeps the pork moist. Set the sauce out while the pork warms up to take off the chill.
- Freezer: While tenderloin can be frozen, be aware that the walnut crust may soften after thawing and could fall off. Do not freeze the sauce.
FAQ
Yes-since this recipe uses raw pork, it's important to cook it to at least 145°F. Also, avoid using the same utensils for cooked food that have touched raw meat. Wash your hands after handling raw ingredients, and don't leave the Walnut Crusted Pork Tenderloin out at room temperature for more than 2 hours. Always ventilate well if using a gas stove. For more, see USDA guidelines.
Yes, but the cooking time would increase significantly because it is a much larger cut of meat. A thermometer is essential to avoid overcooking. The smaller tenderloin cut works best because it doesn't need as much time, so the walnuts won't burn.
Absolutely. Almonds, pistachios, or hazelnuts all work. Walnuts give a slightly bitter, rustic edge; pistachios add color and sweetness. Whatever you use, chop them finely.
You can coat the tenderloin with the walnut mixture a day ahead and refrigerate it. Wrap the entire crusted loin tightly in plastic wrap to help keep the walnuts in place. Unwrap the loin (but leave it in the refrigerator) 30 minutes before putting it in the oven.
Pairs well with
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Walnut-Crusted Pork Tenderloin
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Diet: Gluten Free
Description
Roasted pork tenderloin with a walnut-herb crust and fig-balsamic walnut relish brings together savory depth, nutty crunch, and subtle sweetness. It's elegant enough for a dinner party but easy enough for a cozy family meal.
Ingredients
Walnut-Crusted Pork Tenderloin
- 1 pork tenderloin
- 1 cup raw walnuts
- 2 teaspoons salt, divided
- 2 teaspoons onion powder
- 1 ½ teaspoons Herbs de Provence
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cayenne, Aleppo pepper, or chili flakes
Fig-Balsamic Walnut Relish Sauce
- ¼ cup minced parsley
- 3 tablespoons olive oil
- 3 tablespoons minced walnuts
- 2 tablespoons fig jam
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced garlic
- ½ teaspoon cayenne, Aleppo pepper, or chili flakes
- salt and black pepper
Instructions
- Preheat the oven to 375°F. Remove the silverskin on the pork tenderloin (optional), then season the pork with 1 teaspoon of salt, coating it evenly. Set the pork aside in the refrigerator while you make the walnut relish.
- MAKE THE SAUCE: Put all the ingredients for the Fig-Balsamic Walnut Relish into a small mixing bowl (paid link) and stir with a fork until fully mixed. Set aside to let the flavors blend.
- In a small bowl, add the remaining teaspoon of salt, along with the remaining seasonings, and stir to combine.
- Add the cup of walnuts to a food processor along with 2 teaspoons of the seasoning mixture, and pulse a few times until the walnuts are finely minced. Pour the seasoned walnuts out onto a plate or sheet pan.
- Season the pork all over with the remaining seasoning mix, then roll the tenderloin in the minced walnuts, pressing more walnuts onto the pork to evenly coat it.
- Lay the walnut-crusted pork tenderloin on a sheet pan and press more of the walnut mix onto the tenderloin wherever needed. Refrigerate the pork, uncovered, for at least 30 minutes or up to 24 hours.
- After the pork has chilled, place it in the oven and roast it for 20-30 minutes, depending on the size. See note for cooking times.
- When the pork reaches an internal temperature of 140°F, remove it from the oven and let it rest for 10 minutes.
- To serve the pork loin, slice it into medallions by either slicing straight down through the pork tenderloin or angling the knife for a bias cut. Shingle the medallions on a plate and drizzle with the Fig-Balsamic Walnut Relish.
Notes
Cooking times vary depending on the size of the tenderloin. A 1 pound cut usually takes 15-17 minutes, while a 2 pound tenderloin can take up to 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Roast
- Cuisine: American
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