Hazelnut Crusted Pork Medallions
These restaurant quality pork medallions can be easily and quickly made at home to enjoy a nice meal with your loved ones.
Servings: 4 people
Calories: 405kcal
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!
Nutrition
Calories: 405kcal | Carbohydrates: 6g | Protein: 30g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 348mg | Potassium: 654mg | Fiber: 3g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg