Seen in a magazine (Cooking for the Holidays) and tried this dish right away, designed for an important holiday lunch because these hazelnut medallions are a main course made using pork tenderloin, bacon, hazelnuts, and more.
A tasty and not too elaborate main course sure to be a success, but follow me as we prepare the hazelnut medallions together…
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With versatile, good, and economical pork, I also suggest:
Pork Roast with Milk
Pork with Orange and Speck
HAZELNUT MEDALLIONS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs pork tenderloin
- 12 slices bacon
- 3.5 oz shelled hazelnuts
- 3.2 oz breadcrumbs
- 2 sprigs rosemary
- 2.1 oz butter
- 1 egg yolk
- 1 broccoli
- 5.3 oz cooking cream
- 0.35 oz green peppercorns
- to taste extra virgin olive oil
- to taste salt and pepper
Preparation
Coarsely chop the shelled hazelnuts and then toast them without any seasoning in a very hot pan.
Add the breadcrumbs, herbs, egg yolk, and butter.
Season with salt and pepper and mix the ingredients to obtain a homogeneous sauce.
Once cold, put it in the refrigerator to rest.
Pat the meat dry and cut into about 12 medallions.
Season each medallion with salt and pepper, wrap it with slices of bacon, and secure with a toothpick.
Grease a baking dish and arrange the pork medallions.
Bake in a preheated oven at 350°F for about 20 minutes.
Remove the meat from the oven and sprinkle the top of the medallions with the hazelnut sauce.
Return the pork medallions to the oven using the grill mode and let the hazelnut medallions gratinate for 5/6 minutes.
.Remove the baking dish, keep the medallions warm, and pour the cooking juices into a pan over moderate heat.
Add the cooking cream and deglaze everything, adding the green peppercorns previously crushed with a pestle or meat mallet.
Leave on medium heat for a couple of minutes, then serve the medallions with broccoli simply boiled in water or steamed, and the medallions with the hazelnut sauce and some chopped rosemary needles.
Enjoy your meal!
Annalisa
Advice and Notes
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