Recipes

Pork Tenderloin in Creamy Walnut Sauce

Serves 4

| Prep Time: 10 min

| Cook Time: 30 min

| Total Time: 40 min

You may need: Patagonia Sunset

Discover The Recipe

In Chile, the small South American country with an array of cultural influences, Pork Tenderloin in Creamy Walnut Sauce is a dish served with summer family gatherings, around Christmas. That’s right, Christmas falls in the middle of summer in the southern hemisphere. Celebrating family and summer ingredients, pork and walnuts come together to create a symphony of flavors that is both comforting and sophisticated. In Chile, walnuts are a prized ingredient, often featured in both sweet and savory dishes. This recipe pays homage to that tradition, combining the tender, juicy pork tenderloin with a creamy walnut sauce that’s packed with flavor. Seasoned with Piquant Post Patagonia Sunset blend, the pork is roasted to perfection, achieving a beautiful crust and a succulent interior.

Walnuts, garlic, and onion are pulsed in a food processor until coarsely chopped, then toasted in a skillet to release their natural oils and deepen their flavors. Whole milk is added, creating a rich, velvety sauce that complements the pork wonderfully. The Patagonia Sunset blend, with its smoky, earthy notes, adds a distinctive Chilean flair to both the pork and the sauce. After a brief rest, the pork is sliced and served, topped generously with the creamy walnut sauce. The result is deeply satisfying, with layers of flavor and texture that are sure to impress. Perfect for a summer dinner party or a winter family gathering, this Chilean Pork Tenderloin in Creamy Walnut Sauce is nutritious and hearty.

Ingredients

1 pork tenderloin (about 1 lb)
1 tsp salt
1 Tbsp Piquant Post Patagonia Sunset
For the creamy walnut sauce:
1 cup walnuts
2 cloves garlic
½ yellow onion
1 cup whole milk
1 tsp salt
1 tsp Piquant Post Patagonia Sunset
½ tsp black pepper

Notes

If you prefer a smoother sauce, blend the sauce before serving.

We like to rest the meat after removing it from the oven because it allows the juices to redistribute through the meat, resulting in a more tender and juicy meat.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Preheat the oven to 400 degrees. Prepare a baking sheet with foil. Season pork tenderloin with salt and Piquant Post Patagonia Sunset. Bake for 25 minutes, or until it registers an internal temperature of 145 degrees.

Meanwhile, process walnuts, garlic and onion in a food processor until coarsely chopped.

Heat a medium skillet over medium high heat. Add the nut mixture, toast for 4-5 minutes, constantly moving the nuts to avoid burning. Stir in milk. Simmer for about 10 minutes until thickened.

Remove pork tenderloin and rest for 5 minutes on a cutting board. Cut pork tenderloin into 1 inch pieces. Serve and top with creamy walnut sauce.

Alternatives & Substitutions

Try using our Patagonian Sunset spice in our Costillar de Chancho (South American Ribs), our Vegan Tamales, or Locro de Zapallo (Andean Pumpkin Stew).
You have to try Patagonian Sunset spice in our Vegan Empanadas recipe, too!
Try Pastel de Choclo, Chilean Shepherd’s Pie, a sweet and savory comfort dish that is easy to make and very satisfying.
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