Spiced Pork Tenderloin with Hazelnut Vinaigrette

Name: Spiced Pork Tenderloin with Hazelnut Vinaigrette
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons Dijon mustard; 59 milliliters grapeseed oil; 1 Tbsp ground coriander; 1 Tbsp ground sumac (see Note); 59 milliliters hazelnut oil; 118 milliliters raw hazelnuts; 1 Tbsp honey; 59 milliliters extra-virgin olive oil; 1 Tbsp finely chopped dried orange peel; 1 kilograms pork tenderloin; 4 rosemary sprigs; 8 servings Salt and freshly ground pepper; 3 Tbsps sherry vinegar; 1 Tbsp smoked paprika; 1 kilograms sweet potatoes, unpeeled, quartered lengthwise; 2 Tbsps unsalted butter, melted

You can never have too many main course recipes, so give Spiced Pork Tenderloin with Hazelnut Vinaigrette From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

In a 2-gallon resealable plastic bag, combine the orange peel, smoked paprika, coriander and sumac.

Ingredients you will need

Smoked Paprika

Orange Zest

Coriander

Sumac

Equipment you will use

Ziploc Bags

Add the pork, seal the bag and turn to coat it thoroughly with the spices. Refrigerate overnight.

Ingredients you will need

Spices

Pork

Preheat the oven to 37

Equipment you will use

Oven

On a large rimmed baking sheet, toss the sweet potatoes with 2 tablespoons of the olive oil and the rosemary; season with salt and pepper. Roast the potatoes, turning once, until tender and lightly browned, 40 minutes.

Ingredients you will need

Salt And Pepper

Sweet Potato

Olive Oil

Potato

Rosemary

Equipment you will use

Baking Sheet

Drizzle with the melted butter; keep warm.

Ingredients you will need

Butter

Meanwhile, in a large ovenproof skillet, heat 2 tablespoons of the olive oil. Scrape most of the spice rub off the pork and season the meat with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Dry Seasoning Rub

Meat

Pork

Equipment you will use

Frying Pan

Add the pork to the skillet and sear over moderately high heat, turning, until lightly browned all over, about 5 minutes.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Transfer the skillet to the oven and roast for about 20 minutes, until an instant-read thermometer inserted in the thickest part registers 13

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer the tenderloins to a cutting board and let stand for 10 minutes.

Equipment you will use

Cutting Board

Spread the hazelnuts in a pie plate and toast until fragrant, about 12 minutes. Rub the hazelnuts together in a clean kitchen towel to remove the skins. Finely chop.

Ingredients you will need

Hazelnuts

Spread

Toast

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

In a small bowl, mix the vinegar with the honey and the mustard.

Ingredients you will need

Mustard

Vinegar

Honey

Equipment you will use

Bowl

Whisk in the hazelnut and grapeseed oils, stir in the hazelnuts and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Hazelnuts

Equipment you will use

Whisk

Slice the pork on the bias. Arrange the slices on a platter along with the sweet potatoes and rosemary sprigs.

Ingredients you will need

Sweet Potato

Rosemary

Pork

Drizzle with the vinaigrette and serve.

Ingredients you will need

Vinaigrette

Equipment

Ingredients

Servings:

2teaspoons

Dijon mustard 59milliliters

grapeseed oil 1Tbsp

ground coriander 1Tbsp

ground sumac (see Note)59milliliters

hazelnut oil 118milliliters

raw hazelnuts 1Tbsp

honey 59milliliters

extra-virgin olive oil 1Tbsp

finely chopped dried orange peel 1kilograms

pork tenderloin 4

rosemary sprigs 8servings

Salt and freshly ground pepper 3Tbsps

sherry vinegar 1Tbsp

smoked paprika 1kilograms

sweet potatoes, unpeeled, quartered lengthwise 2Tbsps

unsalted butter, melted

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Septima Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.