More fun with Grandma's spiced nuts! While I don’t have the actual spiced nuts recipe, I’m sure this pork would be great crusted in any sort of nuts. My grandma’s nut mix combines walnuts, almonds and pecans with a little bit of Splenda and some cinnamon. OK, enough “nut” talk.
1/2 pork tenderloin, cut lengthwise
1/4 C flour
2 Tbsp milk
1 C spiced nuts
1 Tbsp butter
1 tsp olive oil
2 oz. lite cream cheese
1/3 C fat free half and half
Preheat the oven to 450 degrees.
Clean and pat dry the pork tenderloin. Slice in half lengthwise.
Use a food processor to chop the nuts. Combine the egg and milk in a bowl.
Heat the butter and olive oil over medium high heat in a large skillet.
Using three bowls, dip the pork into the flour, then the egg mixture, then the nuts.
Sautee the pork pieces over medium high heat for 2 minutes per side. Transfer to a baking dish coated in cooking spray. Bake for 15 minutes, or until the internal temperature reaches 160 degrees.
In the same skillet, remove any excess grease with a paper towel. Finely chop one shallot and add to the pan over medium heat. Sautee for 2-3 minutes before adding the Marsala wine. Continue cooking over medium heat until the wine reduces by 1/3.
Add the cream cheese and lower the heat. Use a whisk to incorporate the cream cheese. When almost fully incorporated, slowly add the creamer. Mix until heated through and cream cheese is fully incorporated. Add additional creamer if sauce seems to thick. Serve over the pork.