We are all spending more time and home, and if you're like us - you're spending more time cooking and baking in the kitchen.
Harmons is here to help with virtual online cooking classes you can join from home.
Chef Lesli Sommerdorf joined us with a recipe that is used in one of the classes.
Herbed Pork Tenderloin
Recipe by Harmons Sous Chef Brenda White
Difficulty Level: 2
Total Time: :45
1 (about 1 lb) pork tenderloin
Salt and freshly ground pepper
1/4 cup roasted and salted pumpkin seeds
1/3 cup Japanese panko crumbs
1/2 tsp garlic powder
1/2 tsp chopped fresh sage
1 tsp fresh thyme
1/2 tsp chopped fresh rosemary
1/2 cup all-purpose flour
1 large egg, beaten
2 Tbsp water
Canola oil, for frying
Preheat oven to 350°.
Trim pork, removing all excess fat and silver skin. Liberally season with salt and pepper.
Using a food processor, add pumpkin seeds, panko, garlic powder, sage, thyme, and rosemary and pulse until coarse. (The mixture should have some texture.)
Add flour to a large plate. Using a shallow bowl, add egg and water. Whisk until well mixed.
Dredge pork in seasoned flour, then dip in egg wash, shaking off excess. Roll in pumpkin seed mixture, thoroughly coating all sides. Press pumpkin mixture into pork.
In a large oven proof frying pan over medium heat, add oil. When oil shimmers, carefully add pork to pan. Cook until golden brown on all sides, being careful not to disturb the crust, about 3 minutes per side. Transfer to the oven and cook until an internal thermometer registers 140° for medium, 15-20 minutes.
Remove pork from oven and let rest for at least 10 minutes before slicing. Serve with Autumn Chutney.
Total Time: 2:00
Makes about 2 cups
2 Tbsp canola or vegetable oil
1/2 small white onion, finely diced
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1 (10 oz) bag fresh or frozen cranberries
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp freshly ground white pepper
1 medium apple, such as Fuji, Granny Smith, or Pink Lady, cored and cut into bite-size pieces
1/2 cup apple juice
2 limes, zested and juiced
1 cup firmly packed golden brown sugar
1/2 tsp dry mustard
In a medium saucepan over medium heat, add oil. When oil shimmers, add onion and cook until translucent, 5-8 minutes. Add garlic and crushed pepper flakes and cook for additional 30 seconds.
Add cranberries, cinnamon, salt, and pepper and cook until cranberries are almost tender, about 5 minutes. Add apple, apple juice, lime zest, lime juice, brown sugar, and dry mustard. Simmer until mixture is thick and saucy and cranberries have burst, about 10 additional minutes.
Taste and adjust seasoning. Pour mixture into a bowl and place plastic wrap directly on surface of sauce. Let cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
To learn more about the online cooking classes, or for more recipes visit harmonsgrocery.com.