Pork tenderloin with hazelnuts is luscious and decadent. Elizabeth Minchilli’s recipe for takes two iconic Italian dishes (Maiale al Latte + Filetto in Crosta di Nocciole) and combines them brilliantly.
The sweet and mineral Alta Langa hazelnuts shine in combination with the round creaminess of the sauce and the savoriness of the seared pork tenderloin.
Ideal during the holidays, this rich recipe delivers an elegant result in a very short time.
Adapted from Elizabeth Minchilli.
SERVES: 4 people
TIME: 1 hour and 15 minutes
- Pork tenderloin, 2 pieces of approx. 450g / 1 pound each
- Whole milk, 240ml /1 cup
- Stracchino or Mascarpone*, 4 Tbsp
- Hazelnuts, 105g / 3/4 cup, roughly chopped
- Extra Virgin Olive Oil, 2 Tbsp
- Fresh rosemary, 4 sprigs
- Sea salt
- Black pepper
- Trim any visible fat from the pork tenderloins and pat dry. Season with salt and pepper, cover in plastic wrap, and let sit for about 30 minutes.
- Heat EVOO into a heavy-bottomed pan over medium-high. Add the 3 rosemary springs and, once it starts sizzling, add the tenderloins.
- Sear the pork on all sides, turning once each side is well browned (about 5 minutes per side).
- Remove the tenderloins and cover with heavy aluminium foil.
- Turn the heat to low and add milk to the pan. Using a wooden spoon, scrape all the browned bits from the bottom of the pan. When the milk comes to a simmer, discard the rosemary springs and add the cheese and 1/2 cup of the chopped hazelnuts.
- Stir and let the sauce thicken for about 10 minutes.
- Once the sauce is ready, slice the tenderloins into 3/4 inch slices and place them back into the pan, mixing the pork with the sauce off the flame.
- Serve on a platter topped with the sauce from the pan, the remaining hazelnuts, and chopped fresh rosemary.
- * if you are using Mascarpone, add a teaspoon of lemon juice when the sauce is thickening to balance the sweetness.