Are there any food safety tips I should follow for this recipe?

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 .

Can I use pork loin instead of pork tenderloin?

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.

Can I swap the walnuts?

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.

Can I make Walnut-Crusted Pork Tenderloin ahead?

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.

Walnut-Crusted Pork Tenderloin with Sauce

Name: Walnut-Crusted Pork Tenderloin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pork tenderloin; 1 cup raw walnuts; 2 teaspoons salt, divided; 2 teaspoons onion powder; 1 1/2 teaspoons Herbs de Provence; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 teaspoon cayenne, Aleppo pepper, or chili flakes; 1/4 cup minced parsley; 3 tablespoons olive oil; 3 tablespoons minced walnuts; 2 tablespoons fig jam; 2 tablespoons balsamic vinegar; 2 teaspoons minced garlic; 1/2 teaspoon cayenne, Aleppo pepper, or chili flakes; salt and black pepper

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

Units Scale

Walnut-Crusted Pork Tenderloin

1 pork tenderloin
1 cup raw walnuts
2 teaspoons salt, divided
2 teaspoons onion powder
1 1/2 teaspoons Herbs de Provence
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne, Aleppo pepper, or chili flakes

Fig-Balsamic Walnut Relish Sauce

1/4 cup minced parsley
3 tablespoons olive oil
3 tablespoons minced walnuts
2 tablespoons fig jam
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon cayenne, Aleppo pepper, or chili flakes
salt and black pepper

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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