Black Walnut-Crusted Pork With Mango-Berry Thyme Compote And Orange Saffron Rice

Compote

2 tablespoons chopped, fresh thyme leaves

3 cloves garlic, minced

½ teaspoon salt

¼ teaspoon ground black pepper

2 mangoes, peeled, pitted and diced (or two 10-ounce packages frozen mango, thawed and diced)

1 bag (10 ounces) frozen blueberries

½ cup sugar

1 tablespoon lemon juice

Rice

Pinch of saffron threads

½ teaspoon salt

¼ teaspoon ground black pepper

Zest of 1 orange

Juice of 2 oranges

1½ cups long grain white rice

2½ cups water

Pork

1 pork tenderloin, about 12 ounces

1 cup panko (Japanese-style) breadcrumbs

1 cup finely chopped black walnuts

1 teaspoon salt

½ teaspoon ground black pepper

Zest of 1 orange

¼ cup canola oil, divided

To make the compote: In a medium saucepan over medium, combine all ingredients. Bring to a boil, then reduce heat to simmer and cook for 20 minutes, or until slightly thickened. Set aside to cool slightly.

Meanwhile, to prepare the rice. Combine all ingredients in a medium saucepan over high. Bring to a boil, cover, reduce heat to simmer and cook for 10 minutes. Turn off the heat and allow to sit with the cover still on for another 10 minutes.

While the rice and compote cook, prepare the pork. Slice the tenderloin diagonally to create long pointed pieces about ¼-inch thick.

In a shallow bowl, combine the panko, walnuts, salt, pepper and zest. Press the pieces of pork into the crumb mixture, ensuring the entire piece of meat is coated.

In a medium saute pan over medium, heat 2 tablespoons of the oil. Working in batches, fry the crusted cutlets until well browned on each side and cooked through, about 3 minutes per side. Transfer to paper towels to drain.

Repeat with remaining pork, adding oil to the pan as needed. Serve over rice and topped with warm compote.

Serves four.

Associated Press