This past year has been a challenge, everything from how we work or learn to going out and special occasion dinners. Valentine’s Day is approaching and if you are unable to order a to-go meal from a local restaurant or have kids at home but you still want a nice meal, Hazelnut Crusted Pork Medallions happen to be quick to prepare and easy to make.
You are going to want about 1 pound of pork trimmed of fat. It can be boneless chops, loin, or tenderloin. I happened to have a pork loin this time so I cut it into 4 slices, then cut each slice in half.
I put the pork slices between 2 sheets of plastic wrap in order to prevent any kind of contamination of my counter or anything surrounding it while I flatten the medallions a little bit.
Use the flat side of your meat mallet and pound the medallions down to about 1/4 inch thick.
Remove the top layer of plastic wrap and sprinkle both sides of the pork with sea salt, black pepper, and granulated garlic.
In a small food processor, chop the hazelnuts until fine. You don’t want to turn it into powder. Put them in a bowl and chop your rosemary and parsley. You could certainly hand chop everything. Then combine with the hazelnuts.
Take each medallion and press it into the hazelnut mixture. Make sure they are well coated. As I coat them, I set them aside on a piece of parchment paper.
After they are all coated, press each one with the palm of your hand, ensuring the hazelnut coating is well pressed into the pork. If you have any leftover coating in your bowl. sprinkle it on the medallions and press in.
On medium to medium low heat, heat a large skillet and add the olive oil. I like to use a non-stick skillet for this. Add your pork medallions and cook, about 4 minutes per side, checking from time to time to ensure it isn’t burning. The pork should be at 145 degrees.
These are tasty as is, make a quick brown gravy to top them off, or turn your Hazelnut Crusted Pork Medallions into a fancy meal by making Mushroom Demi Glace and serve them with Rosemary Roasted Potatoes and Asparagus and Mushrooms in a Garlic Balsamic Reduction.
Hazelnut Crusted Pork Medallions
Equipment
- Cutting board and knife
- Meat Mallet
- Large saute pan
- Small Food Proccessor - Optional
Ingredients
- 1 pound pork loin or pork chops or tenderloin
- 1 cup hazelnuts raw
- 1 1/2 tbsp rosemary fresh
- 2 tbsp parsley fresh
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
Instructions
- Trim fat off pork and cut into 4 even slices. Cut each slice in ½. If using a pork tenderloin, cut into 8 even slices.
- Place pork in between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound pork down to about ¼ inch thick.
- Pull top sheet of plastic wrap off and sprinkle both sides with a little salt, pepper, and granulated garlic. Set aside.
- In a food processor (or with a knife) fine chop the hazelnuts, and put in a bowl. Chop the rosemary and parsley and add to the hazelnuts.
- Press hazelnut mixture into both sides of the pork medallions.
- On medium to medium low heat, heat the olive oil in a skillet and add the medallions to the skillet and cook for about 4 minutes, turn and cook another 4 minutes. The pork will be done when it reaches and internal temperature of 145ºF.
- Eat as is or top with a quick gravy or Mushroom Demi Glace.
- Pairs well with Rosemary Roasted Potatoes , Asparagus and Mushrooms in a Garlic Balsamic Reduction, a steamed vegetable, or green salad.
- Enjoy!