Looking for a headliner dish for a New Year’s Eve dinner? Try this black walnut-crusted pork tenderloin accompanied by mango-berry thyme compote and orange saffron rice. It’s festive, flavorful and comes together easily.

Black walnuts are a less common cousin to the regular English walnut. They have a fragrant, almost herbal quality that works nicely with the saffron and thyme. If you can’t find black walnuts, substitute regular walnuts.

Any leftover compote is great with other lean meats and seafood, or as a substitute for cranberry sauce on a turkey sandwich.

Black Walnut-Crusted Pork with Mango-Berry Thyme Compote and Orange Saffron Rice

Start to finish: 40 minutes
Servings: 4

For the compote:
2 tablespoons chopped, fresh thyme leaves
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 mangos, peeled, pitted and diced (or two 10-ounce packages frozen mango, thawed and diced)
10-ounce package frozen blueberries
1/2 cup sugar
1 tablespoon lemon juice

For the rice:
Pinch of saffron threads
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest of 1 orange
Juice of 2 oranges
11/2 cups long grain white rice
21/2 cups water

For the pork:
12-ounce pork tenderloin
1 cup panko (Japanese-style) breadcrumbs
1 cup finely chopped black walnuts
1 teaspoon salt
1/2 teaspoon ground black pepper
Zest of 1 orange
1/4 cup canola oil, divided

To make the compote, in a medium saucepan over medium heat, 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 1/4 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.