Dukkah Crusted Pork Cutlets

Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5 people
Servings
4-5 people
Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5 people
Servings
4-5 people
Ingredients
Dukkah Crusted Pork Cutlets
Yogurt Mint Sauce
Servings: people
Instructions
Yogurt Mint Sauce
  1. In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
Dukkah Crusted Pork Cutlets
  1. Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
  2. Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
  3. Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
  4. Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
Recipe Notes

Resist the urge to turn up the heat when cooking the cutlets.  The nuts will burn very easily!  A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan.  After a few minutes the nuts will turn golden and they are ready to flip.

Creamy Lime Pork Tenderloin

Creamy Lime Pork Tenderloin
Print Recipe
A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
Servings
4 people
Servings
4 people
Creamy Lime Pork Tenderloin
Print Recipe
A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Cut pork tenderloin in half lengthwise. Lay cut side flat and cut tenderloin into thin strips. Repeat with other side. Season with salt and pepper and set aside.
  2. Mix cornstarch and cold water and set aside.
  3. Add 1 Tbsp oil to a large non stick skillet. Heat over high heat until hot. Add half of the pork tenderloin slices and quickly sauté until browned and just cooked through. Set aside and cover. Repeat with remaining pork tenderloin.
  4. In same skillet heat remaining Tbsp of oil and sauté onions until softened and slightly caramalized, about 5 minutes. Remove from pan and set aside. In same skillet add bacon and cook until rendered but not crisp. Add jalapeño and continue to cook until bacon has started to crisp and jalapeño has softened, about 5 more minutes.
  5. In the same skillet add wine and reduce slightly for about 2 minutes. Add stock and cream and continue to reduce to 1 1/4 cups, about 7 minutes. Add cornstarch mixture and cook until slightly thickened and mixture has come to a slight boil. Reduce heat and add in pork, onions, tomatoes and lime juice. Cook until heated through, about 1 minute. Season to taste with salt and pepper. Serve over rice and sprinkle with green onions and cilantro if desired.
Recipe Notes

Recipe Source:  Adapted from Epicurious Shredded Pork Tenderloin with Lime Sauce