🍽️ Crunchy Nut-Crusted Pork Medallions with Broccoli

Name: Crunchy Nut-Crusted Pork Medallions with Broccoli
Total time: 30 min
Yield: 4 servings
Ingredients: 60 g hazelnut kernels; 90 g white bread (from the day before, crusts removed); 40 g ground hazelnuts; 2 tbsp fresh chopped rosemary; 60 soft butter; 1 egg yolk; salt; pepper (from the mill); 1 kg pork tenderloin (kitchen-ready); 12 slices breakfast bacon; vegetable oil (for the dish); 1 head broccoli; 150 ml whipping cream; 1 tbsp green peppercorns (jar); 0.25 tsp orange zest; 4 rosemary sprigs (for garnish)

820 kcal · 30 min · 4 servings

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Ingredients

60 g hazelnut kernels
90 g white bread (from the day before, crusts removed)
40 g ground hazelnuts
2 tbsp fresh chopped rosemary
60 soft butter
1 egg yolk
salt
pepper (from the mill)
1 kg pork tenderloin (kitchen-ready)
12 slices breakfast bacon
vegetable oil (for the dish)
1 head broccoli
150 ml whipping cream
1 tbsp green peppercorns (jar)
0.25 tsp orange zest
4 rosemary sprigs (for garnish)

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Roughly chop the nuts.
3. Toast the nuts in a pan without fat.
4. Grate the white bread finely.
5. Mix the ground nuts, breadcrumbs, and herbs in a bowl.
6. Stir the soft butter and egg yolk into the nut-bread mixture.
7. Season the crust mixture with salt and pepper.
8. Chill the crust mixture.
9. Rinse the pork fillet.
10. Pat the meat dry with a kitchen towel.
11. Cut the pork fillet into 12 equal medallions.
12. Salt and pepper the medallions.
13. Wrap one slice of bacon around each medallion.
14. Secure the bacon slices with wooden skewers.
15. Grease a baking dish.
16. Place the medallions in the dish.
17. Roast the medallions in the preheated oven for 10 to 15 minutes.
18. Wash the broccoli.
19. Remove the tough stems and divide the broccoli into small florets.
20. Steam the broccoli florets in a steamer insert over boiling water for 6 to 8 minutes.
21. Remove the medallions from the oven.
22. Turn on the oven grill.
23. Place a portion of the cold nut crust on each medallion.
24. Gratin the medallions under the grill until the crust is golden brown.
25. Keep the medallions warm.
26. Pour the cream into the roasting pan or baking dish.
27. Deglaze the pan by scraping up the browned bits (fond) from the bottom with a spoon.
28. Bring the sauce to a boil on the stove.
29. Stir the peppercorns and orange zest (fine peel) into the sauce.
30. Season the sauce to taste with salt and pepper.
31. Plate the medallions, sauce, and broccoli.
32. Garnish the dish with rosemary sprigs.
33. Serve the meal hot.

Nutrition per serving

kcal: 820
Protein: 58 g · Fett/Fat: 52 g · Carbs: 18 g