Coopergirl Posted November 18, 2016 Share Posted November 18, 2016 I just made the pork tenderloin recipe on pg 252 in the Whole30 book. The directions state to 'coat the pork evenly with the chopped walnuts' but there is nothing to make the walnuts stick to the pork so there was no way to 'coat' it and they all fell off . Has anyone else had same experience? Any ideas on how to make the nuts stick (like it looks in the photo in the book)? Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted November 18, 2016 Moderators Share Posted November 18, 2016 Hmm... You're right, I just looked at the recipe and there's no moisture at all. I think if you want to stick to the recipe without making modifications, you could put those finely chopped walnuts on parchment and then roll the loin up in the parchment squeezing tightly to sort of force them to stick. Make sure they're very finely ground. If that doesn't work, I personally would add a touch of olive oil to the nuts and make a crust as well as I could. Link to comment Share on other sites More sharing options...
Coopergirl Posted November 18, 2016 Author Share Posted November 18, 2016 Thanks Sugarcube...I will try that next time! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted November 18, 2016 Administrators Share Posted November 18, 2016 @Coopergirl - Dijon or deli mustard! I make a walnut crusted chicken breast and coat it first in a healthy dose of compliant dijon or coarse deli mustard and then pack the crushed walnuts onto it and it's amazing! Link to comment Share on other sites More sharing options...
NoMoreCrunchyCravings Posted December 2, 2016 Share Posted December 2, 2016 @ladyshanny That sounds delicious. I've been really utzing for some Dijon mustard but still have yet to find one made compliantly without wine! I see you're in BC. Do you have access to some kind of magical Canadian compliant Dijon mustard, or am I missing something?! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted December 2, 2016 Moderators Share Posted December 2, 2016 I"m not LadyShanny but I live just across town from her I"ve found many whole grain and spicy mustards that are compliant but they are usually at more boutique places (my butcher carries a line)... they may not be technically 'dijon' but they'll do the same job that LadyShanny was suggesting for coating meats Link to comment Share on other sites More sharing options...
AnnieAud Posted December 4, 2016 Share Posted December 4, 2016 Hi All, I love this recipe and use a little olive oil to make it stick, no issue finding compliant mustard down under, so I use Dijon rather than the powder. I mixed macadamia nuts last time, and it was great. Link to comment Share on other sites More sharing options...
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