G - Hazelnut Crusted Pork Tenderloin

Name: G - Hazelnut Crusted Pork Tenderloin
Cuisine: European, British
Ingredients: 5g thyme; 10g rosemary; 4 tbsp balsamic vinegar; 250g pork tenderloin fillets; 30g panko breadcrumbs; 25g hazelnuts; 300g potatoes; 150g spring greens; 2 garlic cloves; 30g sultanas; 1 apple; 1 red onion; 40g Butter; 1/2 tbsp flour; 2 tbsp olive oil; pepper; salt; 1 tbsp sugar

29 steps

This is a classic roast, elevated into something special. You'll crumb your pork tenderloin with a buttery hazelnut crust and serve it with rosemary roast potatoes, sweet, sticky balsamic apples and a side of spring greens.

Updated at: Thu, 17 Aug 2023 10:03:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories840.3 kcal (42%)

Total Fat43.2 g (62%)

Carbs78.9 g (30%)

Sugars35 g (39%)

Protein35.9 g (72%)

Sodium535 mg (27%)

Fiber9.4 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5gthyme

10grosemary

4 Tbspbalsamic vinegar

250gpork tenderloin fillets

30gpanko breadcrumbs

25ghazelnuts

300gpotatoes

150gspring greens

2garlic cloves

30gsultanas

1apple

1red onion

40gbutter

½ Tbspflour

2 Tbspolive oil

pepper

salt

1 Tbspsugar

Instructions

Step 1

https://www.gousto.co.uk/cookbook/pork-recipes/hazelnut-crusted-pork-tenderloin

Step 2

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 Cut the potatoes (skins on) into bite-sized pieces

Step 3

Add the potatoes to a baking tray, drizzle them with olive oil and season generously with salt, then toss them gently to coat

Step 4

Place the tray in the oven until step 4 (approx. 10 min)

Step 5

Peel and finely chop (or grate) the garlic

Step 6

Strip the rosemary leaves from the stalks and chop finely

Step 7

Grind the hazelnuts in a pestle & mortar

Step 8

Add the garlic, rosemary, ground hazelnuts and breadcrumbs to a mixing bowl with 2 tbsp olive oil & season with a large pinch of salt and pepper

Step 9

Melt 40g butter in a pan and once melted, add it to the nut mixture

Step 10

Pat the pork tenderloin's dry with kitchen paper

Step 11

Add the pork to the nut mixture

Step 12

Use your hands to firmly press the nut mixture onto the tenderloins so they're fully coated – this is your hazelnut crusted pork

Step 13

Place the hazelnut crusted pork and any spare nut mixture over the potatoes

Step 14

Put the tray in the oven for 20 min or until the pork is cooked and the potatoes are crispy

Step 15

Slice the apple (skin on) finely, discarding the core

Step 16

Peel and slice the red onion into thin wedges

Step 17

Strip the thyme leaves from the stalks

Step 18

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter and once melted, add the sliced apple, sliced onion and sultanas and cook for 10-15 min or until coloured and softened

Step 19

Boil a kettle

Step 20

Meanwhile, slice the spring greens finely

Step 21

Bring a large pot of salted boiled water to the boil over a high heat, and once boiling, add the spring greens and cook for 3 min or until tender, then drain and return them to the pot

Step 22

Transfer the cooked pork to a chopping board, cover with a tea towel & leave to rest for 5 min, returning the potatoes to the oven until serving

Step 23

Add the balsamic vinegar and 1 tbsp sugar to the softened apples and cook for 2 min

Step 24

Add 1/2 tbsp flour to the pan and cook for a further min – this will thicken them a little

Step 25

Whisk 100ml water into the pan, bring the pan to a boil, then remove it from the heat

Step 26

Stir in the thyme leaves and season with salt and pepper

Step 27

Slice the rested hazelnut crusted pork and serve it over the balsamic apples with the crispy potatoes and spring greens to the side