Sunday Snapshots: Hazelnut Crusted Pork Tenderloin

by Spicie Foodie on April 28, 2013

Hazelnut Crusted Pork Tenderloin Recipe by SpicieFoodie | #pork #tenderloin #hazelnuts

In the previous post I asked that you not discard the ground up hazelnut meal leftover from the hazelnut milk. Today I’m going to show you one of the many ways to use it. Though it can be used in baked goodies, it’s just as great in this delicious savory pork tenderloin recipe.

Hazelnut Crusted Pork Tenderloin Recipe by SpicieFoodie | #pork #tenderloin #hazelnuts

The left side photo below shows you what the leftover hazelnut meal looked liked after it was milked. If you aren’t using the meal right away it can be spread onto a baking sheet and slowly dried in the oven under a low setting. Or you could also store it in the refrigerator for a day or two before using it. Since I used mine in this recipe the same day I did neither. All I did was give it an extra squeeze to remove as much of the liquid as possible.

Hazelnut Crusted Pork Tenderloin Recipe by SpicieFoodie | #pork #tenderloin #hazelnuts


5.0 from 2 reviews
Hazelnut Crusted Pork Tenderloin
Prep time
Cook time
Total time
A delicately hazelnut crusted pork tenderloin spiced with rosemary, thyme and garlic makes a delicious dinner. No breadcrumbs, flour or eggs required.
Recipe type: Dinner, Main
Cuisine: Pork, International
Serves: 2
  • 1 pork tenderloin (weighing 500 gm or 1 lb.)
  • olive oil
  • leftover ground up hazelnuts from previous hazelnut milk*
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1.5 tsp granulated garlic
  • salt, to taste
  • ground black pepper, to taste
  1. Preheat the oven to 200c or 400f, line a baking sheet with aluminum foil or baking paper, rub a bit of olive oil onto it and set aside. In a large container combine the ground up hazelnuts, rosemary, thyme, garlic, salt and pepper. Toss until spices are distributed evenly into the hazelnut meal. Gently coat the tenderloin with olive oil until the entire surface is coated. Put the pork tenderloin into the bowl with the spiced hazelnut and roll until it is entirely and well coated. Place it onto the baking sheet, and bake in center of oven for 30 minutes.
  2. Remove from oven and allow to sit for 5 minutes before slicing. Slice and server over quinoa or rice.
*You can find the hazelnut milk recipe here, http://www.spiciefoodie.com/2013/04/27/how-to-make-hazelnut-milk/. If you don't have the leftover hazelnut meal from the milk, simply crush 100 gms of hazelnuts.


Hazelnut Crusted Pork Tenderloin Recipe by SpicieFoodie | #pork #tenderloin #hazelnuts

I served our pork tenderloin over quinoa. To prepare it I just followed the package instructions, added a little bit of sauteed onion and used vegetable broth instead of water. The meal was really quite simple. But the best thing was that no part of the hazelnuts went unused — waste not, want not.

Happy Sunday everyone, I hope you’ve had a great weekend! Don’t forget that the YBR roundup is this Tuesday. Add your best recipe here.


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in Pork,Sunday Snapshots

{ 30 comments… read them below or add one }

1 Rosa April 28, 2013 at 3:04 PM

A scrumptious dish and way of preparing lamb.




2 Spicie Foodie April 28, 2013 at 3:10 PM

Thanks, but it’s actually pork.


3 Nandita April 28, 2013 at 7:12 PM

This dish looks so rich. Very well prepared Nancy :)


4 Spicie Foodie April 28, 2013 at 8:18 PM

Thank you Nandita!:)


5 john@kitchenriffs April 28, 2013 at 7:24 PM

Really nice recipe! I’ve not used hazelnut in this way, but love the idea. Super pictures, too. Good stuff – thanks.


6 Spicie Foodie April 28, 2013 at 8:18 PM

It was great Johh, I know I’ll using it like this again. Thank you!:)


7 Angie@Angie's Recipes April 28, 2013 at 8:56 PM

I love the idea of using hazelnut to coat the tenderloin. Simply wonderful to serve over quinoa.


8 Spicie Foodie April 30, 2013 at 9:20 PM

It works great, thanks Angie!


9 Joanne T Ferguson April 29, 2013 at 1:30 AM

G’day! I love hazelnuts, TRUE!
When next I have pork, will have to try this recipe too! Thank you!
What’s On The List?


10 Spicie Foodie April 30, 2013 at 9:21 PM

Thanks Joanne, enjoy!


11 Daniela April 29, 2013 at 2:36 AM

This is a gorgeous and creative way to use hazelnuts, just love it!
The Quinua works perfectly with the pork tenderloin and is healthy too.
Great recipe.


12 Spicie Foodie April 30, 2013 at 9:21 PM

Thank you Daniela!


13 angela@spinachtiger April 29, 2013 at 2:57 AM

Oh that sounds so good to me I love the hazelnuts and I happen to have then on hand.


14 Spicie Foodie April 30, 2013 at 9:21 PM

Then you have to try it Angela:) Thanks!


15 Eha April 29, 2013 at 4:32 AM

Now this is one recipe I have actually already handwritten [yes some of us still do that :) !] and put next to my kitchen bench! Easy and inspired recipe: love the rosemary and thyme in with the nuts!


16 Spicie Foodie April 30, 2013 at 9:22 PM

Hi Eha! I still do that too, my desk is covered with handwritten notes.:) Thanks and enjoy, do let me know how you liked it.


17 mjskit April 29, 2013 at 4:44 AM

How creative is this! I love pork tenderloin and there are so many ways to cook it, but I never would have thought hazelnut and pork loin. And what a way to waste not, want not. Great use of the hazelnut pulp. Have a marvelous week!


18 Spicie Foodie April 30, 2013 at 9:23 PM

Exactly, Thank you MJ! You too have a great week:)


19 Reem | Simply Reem April 29, 2013 at 5:52 AM

Love the hazelnut crust…. I can imagine the sweet flavor it must have added…
Lovely pics as always ….


20 Spicie Foodie April 30, 2013 at 9:23 PM

Thank you Reem!


21 Juliana April 29, 2013 at 11:03 PM

Great way to use the leftover hazelnut…looks delicious Nancy.
Have a lovely week :)


22 Spicie Foodie April 30, 2013 at 9:25 PM

Thank you Juliana, you too have a great week!


23 Nami | Just cheOne Cookbook April 30, 2013 at 6:03 AM

Hazelnut crusted! Not only you used the leftover ingredients but also I think it’s wonderful flavor for the pork! I’m very curious how it tastes like. Beautiful photography as always Nancy.


24 Spicie Foodie April 30, 2013 at 9:26 PM

It was a lovely flavour Nami. The hazelnuts add a tiny nutty sweetness and crunch. Thank you!


25 Ramona April 30, 2013 at 3:11 PM

What a clever and beautiful pork roast… I would definitely love this. :)


26 Spicie Foodie April 30, 2013 at 9:29 PM

Thank you Ramona!


27 Donalyn April 30, 2013 at 8:45 PM

This looks fabulous Nancy – a great way to make sure nothing is wasted, and it’s a wonderful pairing of flavors!


28 Spicie Foodie April 30, 2013 at 9:30 PM

Thank you Donalyn! I don’t like to be wasteful;)


29 Marta @ What should I eat for breakfast today May 6, 2013 at 5:59 PM

Is it served on quinoa? I like it a lot. I think I need to make a hazelnut milk first to have leftovers :)


30 Spicie Foodie May 6, 2013 at 8:26 PM

Yes, quinoa is great, isn’t it? Enjoy the hazelnut milk


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