Walnut Crusted Pork Tenderloin

My FIRST EVER Whole30 recipe I made was this one! Walnut Crusted Pork Tenderloin. I actually chose this recipe because I never eat pork tenderloin and one of my 2017 goals is to broaden my range in the kitchen and pork tenderloin seemed like the way to do it? 

I was pretty much fascinated with how good this tasted being as I am terrible in the kitchen, but here goes! 

1lb pork tenderloin
2tbsp mustard powder
1tbsp paprika
1tbsp onion powder
1tbsp garlic powder
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 cup chopped walnuts

Take the pork tenderloin out of the fridge for 30 minutes before cooking. I always want to skip this part because I have no clue what the point of it is, but I figure I better just stick to the professional directions.

Preheat the oven to 375 degrees. Pat the pork tenderloin dry with a paper towel (also no clue what this step is for, but I do what I'm told).

Mix all seasonings together in a bowl and then rub the mixture all over the pork tenderloin.

Crush up the walnuts nice and small (I use the Vitamix and just shove them in there) and then coat the tenderloin evenly with them. Place the pork tenderloin in a baking pan and roast for 25-30 minutes (honestly, mine took close to an hour! I think I may have had a little bit of a larger tenderloin, but I had to keep adding time on).

Slice the tenderloin and serve as you wish! I put it over a bed of salad greens and drizzled it with balsamic vinegar and oil! This would also go great with roasted veggies as a side, as well!


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