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.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2013/04/28/sunday-snapshots-hazelnut-crusted-pork-tenderloin/