Walnut Crusted Pork With Cherry and Apple Compote

• 12 lb pork tenderloin
• 12 cup walnuts, finely minced
• 1 teaspoon sage
• 1 teaspoon black pepper
• 14 cup Worcestershire sauce
• 2 tablespoons butter
• 18 cup olive oil
• 1 granny smith apple, chopped
• 4 ounces cherry preserves
• 14 teaspoon allspice
• 12 teaspoon cinnamon
• 2 tablespoons butter

1. Cut pork tenderloin into medallions and pound thin.
2. Combine walnuts, sage and pepper on a plate.
3. Sprinkle worcestershire sauce on both sides of pork pieces making sure they are wet.
4. Dredge pork in the walnut mixture making sure both sides are well coated.
5. In a large skillet, heat olive oil and butter.
6. Fry pork until internal temperature is around 150 degrees.
7. Remove and set aside, keeping warm.
8. For compote, in a small skillet, heat the butter.
9. Add the apple chunks, cherry preserves, allspice and cinnamon and cook for approximately 5 minutes, stirring constantly.

pork tenderloin, walnuts, sage, black pepper, worcestershire sauce, butter, olive oil, granny smith apple, cherry preserves, allspice, cinnamon, butter

Taken from www.food.com/recipe/walnut-crusted-pork-with-cherry-and-apple-compote-388441 (may not work)