Why Crust It
Pork tenderloin, also known sometimes as the poor man’s steak when cooked and sliced into medallions, is one of my favourite weeknight meals. It remains one of the cheaper cuts of protein out there. It is lean, cooks quickly, and is easy to dress up. Pork tenderloin loves a good marinade but here, in this recipe, the combination of Dijon mustard, smoked paprika, and a crunchy herby crust makes marinating futile. Also this recipe is a quick go-to when I have a bunch or hardy herbs that I need used up.
Tired of making pies out of rhubarb? Try using up your excess in something savoury instead. Being so tart, with a texture similar to celery, it makes sense that it totally can be used in savory preparations like this simple Rhubarb Chutney. The spices in this chutney really compliment the herb and nut crust on this pork tenderloin. Don’t have time to make this chutney? Try pairing it with your favourite storebought chutney, hot sauce or salsa.
Love You Leftovers
If, by any chance, you may have leftovers of this crusted pork tenderloin try it next night by chopping it up, heating it through, and stuffing it in some tacos. The spice rhubarb chutney will also be a welcome addition, along with all your other favourite taco toppings.
Nut and Herb Crusted Pork Tenderloin
- 1/4 cup Dijon mustard
- Pinch salt and pepper to season
- 1 Tbsp smoked paprika
- 1/2 cup finely chopped nuts such as pecans or pistachios pistachios are fantastic in this
- 1/2 cup finely chopped hardy herbs such as rosemary, sage, parsley, and thyme I love a combo
Substitutions: for nuts you can sub in seeds like hemp or sesame.
- Preheat oven to 400°F and line or grease baking sheet or casserole dish.
- Season pork tenderloin well with salt, pepper and smoked paprika to cover all sides. Then brush liberally with Dijon mustard. This will help the herb crust stick.
- On a baking sheet sprinkle out the chopped nuts and herbs to combine. Then roll Dijon coated pork tenderloin overtop to coat liberally on all sides.
- Place on lined or greased baking sheet or casserole dish and roast in oven for about 20 minutes or until internal temperature is 145°F. Let rest 5 minutes before slicing into medallions. Suggest serving with Rhubarb Chutney recipe.
- 1/4 cup sugar or maple syrup
- 1/8 cup apple cider vinegar
- 2 cloves garlic finely chopped
- 1 tbsp finely chopped fresh ginger or 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp chili flakes
- 1/2 red onion, finely chopped or 2 shallots
- 2 cups chopped rhubarb
- Pinch salt to taste
- pepper to taste
Optional Add Ins
- 1/2 cup raisins or chopped apricots.
- 1/2 cup chopped strawberries
- In a medium sized saucepot add in sugar, vinegar, garlic, ginger, and spices. Bring to boil and lower to simmer until sugar has disssolved.
- Add in onion and rhubarb and season with salt and pepper. Add in any Optional Add Ins at this point. Bring back to simmer until rhubarb is softened, about 5 minutes.
Photo by Ryan Hegarty, food styling by Christine Tizzard.