Spicy Pork Tenderloin with Hazelnut Vinaigrette

Spicy Pork Tenderloin with Hazelnut Vinaigrette

 Spicy Pork Tenderloin with Hazelnut Vinaigrette

by Victoria Challancin 

I was traveling in the states all last week and missed getting out a post.  Wanting to give you something yummy to chew on, I found this photo in my files of some delicious pork I prepared in mid-March.  Because it was warm then, I chose not to make the roasted sweet potatoes that go with the recipe, but I did include them in the original recipe below.  And while this photo doesn't do the dish justice, the flavors were sensational and the leftovers fantastic in sandwiches.  As for the vinaigrette...well, it would be perfect on almost anything from seafood to chicken to vegetables or salad.  What's not to love about hazelnuts?

Variation:  For those of us experiencing warmer weather now, this would be fantastic served room temperature over a salad of mixed greens and citrus or mango.

Fun Facts about Hazelnuts

• The Latin name for hazelnut is Corylus avellana
• Because the earliest ripening date for hazelnuts in England is August 22, which is St. Philibert's Day, hazelnuts may have been called "Filberts" after him
• Of course, I have also read that St. Philibert, a 7th century Frankish abbot, celebrates his feast day on August 20th
• "Hazel" is the older European name; "Filbert" is much newer
• Others say the the name originated from the word for "full beard," which refers to the husk, or beard, that entirely covers some varieties
• Hazelnut trees can produce for 80 years or more
• The Greek physician Dioscorides praised the healthy properties of hazelnuts ore than 1,800 years ago  (he suggested pounding them with honey for coughs and mixing with black pepper to cure a cold)
• As early as 2800 B.C. in China hazelnuts were revered, being one of the five sacred nourishments God bestowed on human beings
• The hazelnut is unique because it blooms and pollinates in the middle of winter with the pollinated seeds lying dormant until June, when the nut begins to form
• Hazelnut harvest is late September or October after the nuts fall to the ground
• One pound of shelled nuts equals about 3 3/4 cups
• In antiquity, hazelnuts mashed with figs or raisins were used as a paste to put on scorpion stings
• Dioscorides also suggested that a paste could be made to place on bald spots to encourage hair growth
• Hazelnuts are nutritious:  high in fiber, minerals, and vitamins such as calcium, potassium, magnesium, and Vitamin E
• Hazelnuts are high in protein and monounsaturated fats
• Hazelnuts are also a source of cancer-fighting antioxidants
• Most of the hazelnuts grown in the U.S. are grown in Oregon, where the hazelnut is the state tree
• France was the first European country to grow the hazelnut and the French introduced them into the U.S.

Recipe:  Spicy Pork Tenderloin with Hazelnut Vinaigrette

(Recipe by Chef Octavio Becerra for FoodandWine.com)

1 tablespoon finely chopped dried orange peel

1 tablespoon smoked paprika

1 tablespoon ground coriander 

1 tablespoon ground sumac

3 pounds pork loin or 2 tenderloins

3 pounds small sweet potatoes, unpeeled, quartered lengthwise

1/4 cup extra-virgin olive oil

4 rosemary sprigs

Salt and freshly ground pepper

2 tablespoons unsalted butter, melted

1/2 cup raw hazelnuts

3 tablespoons sherry vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

1/4 cup hazelnut oil

1/4 cup grapeseed oil

In a 2-gallon resealable plastic bag, combine the orange peel, smoked paprika, coriander, and sumac.  Add the pork, seal the bag, and turn to coat the meat thoroughly with the spices.  Refrigerate overnight.

Preheat the oven to 375 degrees F.  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, aout 40 minutes.  Drizzle with the melted butter; keep warm.

Meanwhile, in a large ovenproof skillet, heat 2 tablespoons of the olie oil.  Scrape most of the spice rub off the pork and season the meat with salt and pepper.  Add the pork to the skillet and sear over moderately high heat, turning, until lightly browned all over, about 5 minutes.  Transfer the skillet to the oven and roast for about 20 minutes, until an instant-read thermometer inserted in the thickest part registers 145 degrees.  Transfer the tenderloins to a cutting board and let stand for 10 minutes.

S[read 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.

In a small bowl, mix the vinegar with the honey and the mustard.  Whisk in the hazelnut and grapeseed oils, stir in the hazelnuts, and season with salt and pepper.

Slice the pork on the diagonal.  Arrange the slices on a platter along with the sweet potatoes and rosemary sprigs.  Drizzle with the vinaigrette and serve.

Parting Shot:  Paris, May 2013