Butter Toffee Peanut Crusted Pork Tenderloin

Butter Toffee Peanuts and pork? Um, yes please! I had my choice of several varieties of Truly Good Foods premium snacks, but landed on their Butter Toffee Peanuts as a crust for pork tenderloin. I thought the sweet/savory mix might work well, and it did. These medallions of pork are crunchy around the edges, tender and juicy in the middle, and have a surprise hint of sweet butter toffee and peanuts. This recipe is delicious and, despite my twelve year old son’s protestations that 8 ingredients in a recipe is too complicated, they really are super easy to make. Trust me!

Butter Toffee Peanut Crusted Pork Tenderloin
by Maryjo

1 pork tenderloin
1 cup Truly Good Foods Butter Toffee Peanuts
1/2 cup panko bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour (dredge)
2 eggs, beaten (egg wash)
2 to 4 Tablespoons olive oil

Pork tenderloin usually comes packaged with two tenderloins. I used only one of the tenderloins for this recipe. Trim the tenderloin of excess fat and remove the silver skin, if it has not already been removed by the butcher. I also cut the tenderloin in half cross ways so that it would fit into my skillet.

Set your oven rack to the upper middle position and preheat to 375°F. In a food processor, pulse the Truly Good Foods Butter Toffee Peanuts, panko bread crumbs, salt, and pepper until coarsely ground.

Dry off the tenderloin halves to remove excess moisture. Dredge each tenderloin half in the all-purpose flour, shaking off any excess. Quickly dip each tenderloin half into the egg wash, and then roll each in the ground Butter Toffee Peanut and Panko mixture. 

Working with one tenderloin half at a time, heat 2 Tablespoons of oil in a large skillet over high heat until shimmering. Reduce the heat to medium-high and brown the first tenderloin half on all sides until dark golden brown and transfer to a baking sheet. If needed, add another Tablespoon or two of oil to the skillet and brown the second tenderloin half. Place it next to (but not touching) the first tenderloin and bake in the oven for 25 to 30 minutes. Check for doneness with an instant read meat thermometer. 145°F for medium rare, 160°F for medium. Let the tenderloin rest for 10 minutes, uncovered. Slice into medallions and serve. This dish goes well with mashed potatoes, steamed rice, or even with a fresh green salad.