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.
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