Ingredients
- 1 1/2 pounds pork tenderloin
- ground black pepper (to taste)
- 1/2 cup macadamia nuts
- 1/2 cup macadamia nuts
- 2/3 cup slivered almonds
- 1/2 cup parmesan cheese (grated)
- 1 egg (slightly beaten)
- 1 tablespoon dijon (style mustard)
- 2 tablespoons canola oil
Directions
- Heat oven to 350 degrees F. Season pork tenderloin to taste with pepper.
- Place nuts in blender or food processor container. Cover and blend or process with on/off turns just until crumbly, but not paste-like. Transfer mixture to an 18-inch-long piece of waxed paper. Stir in Parmesan cheese.
- Stir together egg and mustard in pie plate. Dip pork tenderloin in egg mixture; coat pork in nut mixture using waxed paper to firmly press nut mixture on pork.
- Heat oil in large, ovenproof skillet over medium-high heat. Add pork tenderloin and cook for 5 minutes or until surface is brown, turning tenderloin over halfway during cooking. (Tenderloin will not be completely cooked.) Roast pork tenderloin in ovenproof skillet in heated oven for 20-25 minutes or until internal temperature is 145 degrees F. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5 to 10 minutes.
- To serve, cut pork tenderloin into 1/2 -inch-thick slices.
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