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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Cerdo Nogado Pork Tenderloin in a Walnut Sauce

November 17, 2021 by Pilar Hernandez
Jump to Recipe·Print Recipe

Versión en españolCerdo Nogado Pork Tenderloin in a Walnut Sauce

Chilean holiday meals can be effortless…. often for Christmas or New Year in my family, rather than a formal dinner, my grandmother, aunts, and mother set up a cold buffet: a collection of dishes with cold cuts like the Cerdo Nogado, salads, rice, or pasta salads, fruit, and sauces to be enjoyed during the afternoon and evening without rushing.

Christmas in Chile coincides with the beginning of summer. The atmosphere is usually relaxed because the holidays are near and the school year ends.

It is also very easy for guests or family members to contribute a dish that does not require heating upon arrival. If you’ve never tried a cold buffet for the Holidays, I recommend it. It takes a lot of pressure off the cook!
My recipe today, an adaptation of the traditional tongue Nogada, is the perfect example of a more elegant, but not complicated, dish. You can have it ready in less than 1 hour. During the holidays, the vital part is enjoying family and friends’ company.

For a juicy and delicious pork tenderloin, follow these three key points: at the store, look for a dark pink piece of meat like in the picture. Do not overcook your pork tenderloin: the perfect range is 145 -160F. Before cutting the meat, let it stand for 5-10 minutes.

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Cerdo Nogado Pork Tenderloin in a Walnut Sauce

Cerdo Nogado Pork Tenderloin in a Walnut Sauce

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A traditional dish for Christmas in Chile.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 pork tenderloin
  • salt pepper
  • 4 slices of white bread, crust removed
  • 2 cups whole milk
  • 1/2 cup white wine
  • 2 cups finely chopped walnuts

Instructions

  1. Preheat oven to 400F or 200C.
  2. Soak bread in milk in a medium bowl.
  3. Clean the tenderloin removing the white membrane. Season well.
    Clean pork tenderloin
  4. Over high heat, one tablespoon of olive oil is in a large skillet. Sear the loin on all four sides, 2 minutes per side.
    Searing the pork tenderloin
  5. Place the seared meat on a baking sheet covered with foil and bake for 12-15 minutes or until the pork reaches an internal temperature between 145-160F. Remove from the oven and let stand for 10 minutes before cutting.
    Cooked pork tenderloinSliced pork tenderloin
  6. In the meantime, prepare the sauce in the same pan where you seared the pork. To the still-hot pan, add the wine and scrape all the stuck bits.
    Walnut sauce
  7. Reduce heat to low and add the bread with the milk and nuts. Mix well. Taste and adjust the seasoning. If you want a smooth sauce, blend it.
  8. Serve the pork on top of the walnut sauce.
    Cerdo Nogado Chilean Pork Tenderloin in Walnut Sauce
  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Meat
  • Method: Oven
  • Cuisine: Chilean

Keywords: Cerdo Nogado, Pork Tenderloin in walnut sauce

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This is part of a sponsored collaboration with DiMe Media and the National Pork Board.  All opinions on Pork in a walnut sauce, “Cerdo Nogado” are 100% mine.

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If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Chilean Meat, Chilean recipes

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rhoda Ansong

    November 29, 2015 at 8:09 pm

    Pork nogada es muy delicioso y muy fácil a
    prepara.

    Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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