Pork Tenderloin with Hazelnut Vinaigrette
Course: DinnerCuisine: Middle EasternDifficulty: Easy6
servings25
minutes1
hourIf you are familiar with my blog, you know I love Mediterranean flavors and food. This recipe is delicious and we all enjoy it. I am lucky my children aren’t picky and are adventurous eaters. We love all kinds of foods especially Greek, Turkish, Italian and Middle Eastern. The spices and herbs are always so tantalizing and also healthy. This is a great recipe for a week night or for a dinner party, just make sure none of your guests have a nut allergy. You can do this recipe with hazelnuts as well.
Ingredients
1 1/2 teaspoons chopped dried orange peel, sometimes I use fresh
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground coriander
1 1/2 teaspoons sumac
1 1/2 lb pork tenderloin
2 small sweet potatoes, unpeeled, quartered lengthwise
2-3 Tablespoons olive oil
2 rosemary sprigs
Salt and fresh ground pepper
1 Tablespoon butter, melted
1/4 cup raw pistachios or hazelnuts
1 1/2 Tablespoons sherry vinegar
1 1/2 teaspoons honey
1 teaspoon Dijon mustard
2 Tablespoons nut oil: pistachio or hazelnut
2 Tablespoons grapeseed oil
Directions
- In a large ziplock bag, combine orange peel, smoked paprika, coriander, and sumac. Add the pork and seal bag, taking all the air out and massage the marinade into the meat. Refrigerate overnight.
- Preheat oven to 375. On a rimmed baking sheet lined with parchment, toss the sweet potatoes with 1-2 Tablespoons oil and the rosemary, season with salt and pepper. Roast potatoes, turning once for about 40 minutes until tender and lightly browned. Drizzle with melted butter and keep warm.
- In a lg ovenproof pan, heat remaining oil. Scrape off most of the spice mixture and season meat with salt and pepper. Add the pork and sear over medium high heat until browned all over. Transfer pan to oven and roast about 20 minutes, until an instant read thermometer read 135. Transfer tenderloin to a cutting board, cover loosely with foil and let stand 10 minutes.
- Spread the nuts on a pan and toast until fragrant about 8-10 minutes. If using hazelnuts, rub nuts together in a clean dish cloth to remove most of the skin. Chop nuts.
- In a small bowl, mix the vinegar with the honey and mustard. Whisk in the nut and grapeseed oils and stir in the nuts. Season with salt and pepper.
- Slice the pork tenderloin, serve with sweet potatoes and a sprig of rosemary and spoon the vinaigrette over.
