This is the winning recipe from the 2005 Taste of Elegance contest sponsored by the Wisconsin Pork Association. Chef Greg Schiesser created this absolutely fantastic recipe using pork tenderloin with a nut coating. He is the Executive Chef at Windwood of Watertown. Chef Greg will be preparing this recipe again to compete in the national competition at Universal Studios in Orlando, Florida.
1/2 cup flour
1/2 teaspoon salt
1 teaspoon sugar
Tropical Egg Wash
1 egg, lightly beaten
1/2 cup coconut milk or regular milk
Macadamia Nut Breading
1/2 cup flour
1/4 cup sugar
1/2 cup coarsely chopped macadamia nuts or pecans
1/4 cup Japanese bread crumbs or regular dry bread crumbs*
1 teaspoon paprika
2 pounds pork tenderloin
1 tablespoon butter or margarine
1 teaspoon sesame oil
Preheat oven to 350 degrees. Butter a baking sheet. Combine seasoned flour mixture in a plastic bag. In a shallow bowl, combine egg and coconut milk. In another shallow bowl, combine macadamia nut breading ingredients. Remove white membrane and any fat from pork tenderloins.
Cut pork into 2 inch thick medallions. Place in bag with seasoned flour. Shake to coat each piece. Dip medallions into egg wash and then roll in nut mixture. Heat butter and sesame oil in a large non-stick skillet. Add coated pork and cook over medium heat for 2 - 5 minutes or until brown on both sides of each piece. Place meat on baking pan. Bake for 5 - 15 minutes, depending on the size of the meat pieces, or until 160 degrees in the middle. Pork should be slightly pink in the middle.
Note: Japanese bread crumbs, also called Panko, are coarsely chopped dried bread crumbs. Use them if possible. They do add a special texture to this dish.
Nutritional Information per serving:
Fat, gm. 14