Pan Roasted Pork Tenderloin With Flax Crust
Source:
SaskFlax.com
| Category:
Entree, Whole Flaxseed
Can be made with your choice of chopped fresh herbs; thyme, oregano, basil or parsley.
Ingredients:
- 1/3 cup (75 mL) canola oil
- 2 Tbsp (30 mL) balsamic vinegar
- 1 clove garlic, minced
- 1 lb (500 g) pork tenderloin
- 1 Tbsp (15 mL) chopped fresh herbs (thyme, oregano, basil, parsley)
- 1/2 cup (125 mL) whole flaxseed
- 2 Tbsp (30 mL) unbleached all purpose flour
- 1 Tbsp (15 mL) chili powder
- 1 1/2 tsp (7 mL) cumin seeds, toasted and ground
- alt and pepper to taste
1/3 cup canola oil2 Tbsp balsamic vinegar1 clove garlic, minced pork tenderloin1 Tbsp chopped fresh herbs (thyme, oregano, basil, parsley)1/2 cup whole flaxseed2 Tbsp unbleached all purpose flour1 Tbsp chili powder1 1/2 tsp cumin seeds, toasted and groundalt and pepper to taste
Instructions:
- In a bowl, combine oil, vinegar, garlic and herbs. Add tenderloin. Turn to coat. Cover and refrigerate 4 to 6 hours.
- Lay a sheet of wax paper on counter. On paper, combine flaxseed, flour, chili powder, cumin, salt and pepper.
- Preheat oven to 375 ºF (190 ºC). Drain tenderloin and roll in seed mixture to coat.
- Heat a cast iron skillet* over medium high heat. Add tenderloin and sear on all sides until browned, about 3 minutes. Place pan in oven, roast uncovered until internal temperature reaches 160 ºF (71 ºC), about 25 minutes. Remove from oven.
- Place tenderloin on cutting board and let rest 5 minutes. Cut tenderloin crosswise into 24 slices.
Yield: 4 servings
Serving Size: 6 slices. Each serving contains 2 Tbsp (25 mL) of flax.
Nutritional Analysis
Calories | 458 |
Total Fat | 8 g |
Cholesterol | 83 mg |
Carbohydrates | 13 g |
Fiber | 8 g |
Protein | 31 g |
Sodium | 333 mg |
Potassium | 673 mg |
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