Oven-baked pork tenderloin in a crispy walnut and thyme crust
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40 min
Quick
Sezamo
O friptură festivă de toamnă, desăvârșită și rafinată: mușchiuleț fraged de porc rumenit la tigaie și învăluit într-o crustă crocantă din miez de nucă, muștar clasic, miere și cimbru aromat.
Preparation method
Preparing and browning the meat
Preheat the oven to 190°C. Trim any silver skin from the pork tenderloin, pat it dry thoroughly with a paper towel, and season evenly on all sides with salt and ground black pepper.
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Brown the pork tenderloin on all sides for 2-3 minutes per side, until nicely golden. Transfer the meat to a plate and let it rest for 5 minutes.
Preparing the walnut crust and assembly
Finely chop the walnut kernels with a knife or in a food processor (leave some larger pieces for a crunchy texture). Finely crush the garlic cloves. In a bowl, mix the chopped walnuts with the crushed garlic, dried thyme, and 1 tablespoon of extra virgin olive oil.
Chef's tip
For an even crispier and more aromatic crust, you can toast the walnut kernels in a dry skillet for 2 minutes before chopping them.
Do not skip the resting time of the meat after baking: this allows the natural juices to redistribute evenly throughout the tenderloin, ensuring optimal tenderness.
27 min
Under an hour
