Pork Tenderloin with Hazelnut Vinaigrette

Ingredients:

For the Spiced Pork Tenderloin:

  • 2 pork tenderloins, about 1 lb (450g) each

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cinnamon

  • Salt and black pepper, to taste

  • 2 tablespoons olive oil

For the Hazelnut Vinaigrette:

  • 1/2 cup hazelnuts, toasted and chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 1 clove garlic, minced

  • Salt and black pepper, to taste

For Garnish:

  • Fresh parsley, chopped

  • Additional toasted hazelnuts

Instructions:

For the Spiced Pork Tenderloin:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  1. Prepare the Spice Rub:

    • In a small bowl, combine ground coriander, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper to create the spice rub.

  1. Season the Pork:

    • Rub the spice mixture evenly over the pork tenderloins, ensuring they are well coated.

  1. Sear the Pork:

    • Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown.

  1. Roast in the Oven:

    • Transfer the skillet to the preheated oven and roast the pork for about 15-20 minutes or until the internal temperature reaches 145°F (63°C). Let it rest for a few minutes before slicing.

For the Hazelnut Vinaigrette:

  1. Toast and Chop Hazelnuts:

    • Toast the hazelnuts in a dry skillet until fragrant. Allow them to cool, then chop them coarsely.

  1. Prepare the Vinaigrette:

    • In a bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper.

    • Stir in the toasted and chopped hazelnuts.

Assembling and Serving:

  1. Slice the Pork:

    • Slice the roasted pork tenderloin into medallions.

  1. Plate and Drizzle:

    • Arrange the pork slices on a serving platter. Drizzle the hazelnut vinaigrette over the top.

  1. Garnish:

    • Garnish the dish with chopped fresh parsley and additional toasted hazelnuts.

Presentation:

  • Roasted Vegetables: Serve the spiced pork tenderloin on a bed of roasted vegetables, such as Brussels sprouts or sweet potatoes.

  • Microgreens: Add a touch of freshness and visual appeal with a sprinkle of microgreens.

  • Pomegranate Arils: For a burst of sweetness, garnish with pomegranate arils.