Rye Crusted Pork Tenderloin with Lingonberry Jam (Rupjmaizes Apcepta Cūkgaļas Fileja ar Mellenīšu Ievārījumu)

Rupjmaizes Apcepta Cūkgaļas Fileja ar Mellenīšu Ievārījumu, or Rye Crusted Pork Tenderloin with Lingonberry Jam, is a traditional dish from Livonian cuisine that combines the earthy flavors of rye with the sweetness of lingonberries. This recipe is perfect for a cozy dinner with a touch of Baltic charm.

Non Vegetarian Main Course Livonian Livonian Cuisine Pork Tenderloin Rye Crust Lingonberry Jam
Rye Crusted Pork Tenderloin with Lingonberry Jam (Rupjmaizes Apcepta Cūkgaļas Fileja ar Mellenīšu Ievārījumu)

Ingredients

  • 1 lb pork tenderloin
  • 1 cup rye bread crumbs
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • 1/2 cup lingonberry jam

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Season the pork tenderloin with salt and pepper.
  3. Dredge the pork in flour, then dip into the beaten eggs, and finally coat with rye bread crumbs.
  4. Heat the vegetable oil in a skillet over medium-high heat. Sear the pork tenderloin until golden brown on all sides.
  5. Transfer the pork to a baking dish and bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  6. Let the pork rest for 5 minutes before slicing.
  7. Serve the rye crusted pork tenderloin with a dollop of lingonberry jam on the side.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Baking dish Skillet

Tools

Oven

Serving suggestions

Serve the Rupjmaizes Apcepta Cūkgaļas Fileja with a side of roasted vegetables and a glass of red wine for a complete meal.

Tips & tricks

For an extra crunch, you can toast the rye bread crumbs in a dry skillet before coating the pork tenderloin.

Cost

$15