Sunday Snapshots: Hazelnut Crusted Pork Tenderloin

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.
Author:
Recipe type: Dinner, Main
Cuisine: Pork, International
Serves: 2
Ingredients
  • 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
Instructions
  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.
Notes
*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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P.S.
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Comments

  1. says

    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.

  2. Eha says

    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!

  3. says

    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!

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