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.
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.
- 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
- 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.
- Remove from oven and allow to sit for 5 minutes before slicing. Slice and server over quinoa or rice.
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.
In case you haven’t heard, I am now offering sponsorship opportunities to bloggers and selected companies. By being a sponsor on Spicie Foodie your blog (or product) will be exposed to the hundreds of thousands of visitors, readers, and followers my blog receives each month, and you’ll also receive social media promotion. This equates to more traffic for you, and that in turn can mean a higher income for your blog or more product or cookbook sales.
Your sponsorship helps keep my blog going and to pay the operation costs. It’s a win-win situation for the both of us!:)
There are a couple of spots open for next month. If you’re interested find out more on my Sponsor’s page and get in touch!
P.S.
Please stop by Strands of My Life for a great review of Yummy Pics. Thanks Suzanne!
A scrumptious dish and way of preparing lamb.
Cheers,
Rosa
Thanks, but it’s actually pork.
This dish looks so rich. Very well prepared Nancy :)
Thank you Nandita!:)
Really nice recipe! I’ve not used hazelnut in this way, but love the idea. Super pictures, too. Good stuff – thanks.
It was great Johh, I know I’ll using it like this again. Thank you!:)
I love the idea of using hazelnut to coat the tenderloin. Simply wonderful to serve over quinoa.
It works great, thanks Angie!
G’day! I love hazelnuts, TRUE!
When next I have pork, will have to try this recipe too! Thank you!
Cheers!
Joanne
What’s On The List?
http://www.whatsonthelist.net
Thanks Joanne, enjoy!
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.
Thank you Daniela!
Oh that sounds so good to me I love the hazelnuts and I happen to have then on hand.
Then you have to try it Angela:) Thanks!
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!
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.
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!
Exactly, Thank you MJ! You too have a great week:)
Love the hazelnut crust…. I can imagine the sweet flavor it must have added…
Lovely pics as always ….
Thank you Reem!
Great way to use the leftover hazelnut…looks delicious Nancy.
Have a lovely week :)
Thank you Juliana, you too have a great week!
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.
It was a lovely flavour Nami. The hazelnuts add a tiny nutty sweetness and crunch. Thank you!
What a clever and beautiful pork roast… I would definitely love this. :)
Thank you Ramona!
This looks fabulous Nancy – a great way to make sure nothing is wasted, and it’s a wonderful pairing of flavors!
Thank you Donalyn! I don’t like to be wasteful;)
Is it served on quinoa? I like it a lot. I think I need to make a hazelnut milk first to have leftovers :)
Yes, quinoa is great, isn’t it? Enjoy the hazelnut milk
Trying this tonight! Thanks for the hazelnut milk instructions, it’s saved my tummy so much discomfort from store bought almond milk. Will be serving it over cauliflower rice!
Enjoy! :)