Walnut Crusted Pork Tenderloin with Orange Maple Glaze Recipe
Walnut Crusted Pork Tenderloin with Orange Maple Glaze is an easy, delicious weeknight meal option. And it's fast too, ready in 30 minutes or less. You'll love these flavors at your holiday table, too!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 pork tenderloin about 1 1/2 pounds, trimmed and cut into 1/2-inch medallions
- Salt and freshly ground black pepper
- 1/4 cup pure maple syrup divided
- 1 cup California Walnuts finely ground
- 2 tablespoons olive oil
- 1/2 cup orange marmalade
- 1/2 cup water
- 1-2 teaspoons apple cider vinegar
- 1/4 teaspoon cumin ground
- 1/4 teaspoon cayenne pepper
- 1 orange cut into wedges, for serving
Cover a cutting board completely with a piece of plastic wrap. Arrange pork medallions in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound medallions to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
In a shallow dish, add 3 tablespoons maple syrup. In a second dish, add ground walnuts. Working with one medallion at a time, coat pork all over in syrup, then dredge in walnuts. Press down all over to make sure walnuts adhere well. Set aside and repeat with remaining medallions.
In a large skillet over medium-high heat, heat oil until shimmering. Working in batches if necessary, place walnut-crusted pork in a single layer. Cook until browned on one side, about 3 to 4 minutes, then flip. Continue cooking until pork reaches 145 degrees when tested with an internal thermometer, about 2 to 3 minutes longer. Transfer to a serving platter.
To the same skillet, stir in orange marmalade, water, 1 teaspoon apple cider vinegar, remaining 1 tablespoon syrup, cumin, and cayenne. Cook, uncovered, until slightly thickened, about 1 to 2 minutes. Season to taste with salt and pepper, and add another teaspoon of apple cider vinegar if the flavor is too sweet. Pour over pork. Serve with orange wedges.