Walnut-Crusted Pork Tenderloin with Caramelized Radicchio
Cooks in:
1h 20mins
Levels:
Easy
Serves:
4
List of Ingredients
- 1 1/3 LB. of pork tenderloin
- 1/2 LB. of radicchio, trimmed
- 1/3 C. of sugar
- 2 OZ. of shelled walnuts
- 1 WHOLE of egg white
- Extravirgin olive oil
- Salt
Method
Bring 3/4 cup of water to a boil, add the sugar and 1 teaspoon of salt; reduce the syrup over high heat. Cut the radicchio leaves into thin strips; place them in a bowl and add the boiling syrup on top, then cover and let cool.
Chop the walnuts with a knife. Beat the egg white and brush it onto the tenderloin. Coat the tenderloin in the walnuts, ensuring they stick evenly (the egg white will help them adhere better).
Place the tenderloin in an oven-safe casserole pan, baste with 2 tablespoons of oil, and bake at 350°F. After 15 minutes, cover with aluminum foil or parchment paper (so the walnuts do not overcook, which would make them bitter), and continue cooking for another 25 minutes.
Remove the foil or parchment paper, raise the temperature to 375°F, and cook for another 7-8 minutes. Then add the drained radicchio directly to the pan: it will heat without being cooked.