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Sunday Snapshots: Hazelnut Crusted Pork Tenderloin

April 28, 2013 by Nancy Lopez-McHugh 33 Comments

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 3 reviews
Hazelnut Crusted Pork Tenderloin
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
A delicately hazelnut crusted pork tenderloin spiced with rosemary, thyme and garlic makes a delicious dinner. No breadcrumbs, flour or eggs required.
Author: SpicieFoodie.com &Nancy Lopez-McHugh
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.
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3.2.1230

 

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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Filed Under: Pork, Sunday Snapshots

« How To Make Hazelnut Milk and Sponsorship Oppourtunities
April’s YBR Roundup and A Winner »

Comments

  1. Rosa says

    April 28, 2013 at 15:04

    A scrumptious dish and way of preparing lamb.

    Cheers,

    Rosa

    Reply
    • Spicie Foodie says

      April 28, 2013 at 15:10

      Thanks, but it’s actually pork.

      Reply
  2. Nandita says

    April 28, 2013 at 19:12

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

    Reply
    • Spicie Foodie says

      April 28, 2013 at 20:18

      Thank you Nandita!:)

      Reply
  3. john@kitchenriffs says

    April 28, 2013 at 19:24

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

    Reply
    • Spicie Foodie says

      April 28, 2013 at 20:18

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

      Reply
  4. Angie@Angie's Recipes says

    April 28, 2013 at 20:56

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

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:20

      It works great, thanks Angie!

      Reply
  5. Joanne T Ferguson says

    April 29, 2013 at 01:30

    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

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:21

      Thanks Joanne, enjoy!

      Reply
  6. Daniela says

    April 29, 2013 at 02:36

    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.

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:21

      Thank you Daniela!

      Reply
  7. angela@spinachtiger says

    April 29, 2013 at 02:57

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

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:21

      Then you have to try it Angela:) Thanks!

      Reply
  8. Eha says

    April 29, 2013 at 04:32

    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!

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:22

      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.

      Reply
  9. mjskit says

    April 29, 2013 at 04:44

    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!

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:23

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

      Reply
  10. Reem | Simply Reem says

    April 29, 2013 at 05:52

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

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:23

      Thank you Reem!

      Reply
  11. Juliana says

    April 29, 2013 at 23:03

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

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:25

      Thank you Juliana, you too have a great week!

      Reply
  12. Nami | Just cheOne Cookbook says

    April 30, 2013 at 06:03

    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.

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:26

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

      Reply
  13. Ramona says

    April 30, 2013 at 15:11

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

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:29

      Thank you Ramona!

      Reply
  14. Donalyn says

    April 30, 2013 at 20:45

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

    Reply
    • Spicie Foodie says

      April 30, 2013 at 21:30

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

      Reply
  15. Marta @ What should I eat for breakfast today says

    May 6, 2013 at 17:59

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

    Reply
    • Spicie Foodie says

      May 6, 2013 at 20:26

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

      Reply
  16. LF says

    January 21, 2018 at 19:17

    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!

    Reply
    • Nancy Lopez-McHugh says

      January 21, 2018 at 20:28

      Enjoy! :)

      Reply

Trackbacks

  1. Quinoa Facts, A Spicy Quinoa Breakfast Bowl and 20 More Recipe Ideas | Spicie Foodie Healthy Recipes says:
    April 7, 2014 at 14:42

    […] Peruvian Stuffed Avocados by Go Dairy Free Cherry Almond Quinoa Pancakes by Go Dairy Free Hazelnut Crusted Pork Tenderloin by Spicie Foodie Apple-Pecan Quinoa Muffins by Lemons and Anchovies Quinoa Cakes with Yogurt-Dill […]

    Reply

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