So I bought a Hatfield port tenderloin at the store. Sprinkled it with a little salt and pepper, then put it in a frying pan and browned it. While it was browning I mixed together:
1/3 cup panko bread crumbs
~3 Tablespoons chopped hazelnuts
1 teaspoon thyme
1 teaspoon salt
I put those 4 ingredients in our food processor and pulsed till the hazelnuts were finely chopped. Then I mixed 2 egg whites and about a Tablespoon of dijon mustard. I spread the dry mix onto one plate, then put the egg white and mustard mix into a shallow dish. I took the tenderloin out of the pan and let it cool for a minute or so, then dredged it in the egg mixture then into the dry mix. I put it on broiler pan (sprayed with cooking spray) and cooked it for about 30 minutes at 400 degrees.
While that was cooking, I added 1/2 cup red cooking wine, 1 1/2 Tablespoons flour, 1/4 cup beef broth, a dash each of thyme, salt, and pepper to the pan I'd used to brown the tenderloin (without washing it). Brought it to a boil then let it cook until it was the right consistency. You can choose whatever consistency you want - I made mine about the consistency of ranch dressing.
I cheated on the rice and veggies - used the steam-in-the-bag brussel sprouts and the Uncle Ben quick-cook rice. But it was delicious.
*all personal photos
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