Recipe For Hazelnut and Parmesan Encrusted Baked Pork Tenderloin

The hazelnut and Parmesan breading on this pork tenderloin is absolutely fabulous. It has so much flavor that you must try it to believe it. This baked breading is a much healthier option than traditional white bread crumb breadings yet tastes so much better. This is also a great gluten free option to traditional wheat-based breadings. Your food processor makes it easy to prepare the breading.


1 whole pork tenderloin

1/4 cup of hazelnuts

1/4 cup of grated Parmesan cheese (use your food processor fitted with the multi-purpose blade to grate the cheese)

1 small whole chicken egg

1 teaspoon of milk

1/2 teaspoon of freshly ground black pepper

1/4 teaspoon of sea salt


Place the hazelnuts into a skillet over medium heat and toast for three minutes. You can skip this step if you’d like, but it really does add a lot of flavor.

Heat your oven to 475 degrees F. The high heat will help brown the breading quickly without drying out the pork. Place a parchment lined baking sheet into the oven.

Place the pan roasted hazelnuts into your food processor fitted with the multi-purpose blade. Pulse until the nuts are finely crumbed. Place them on a plate with the grated Parmesan cheese and mix well.

Place the chicken egg, milk, black pepper and saltĀ on another dish and beat well. Place the pork tenderloin into the egg mixture and turn it around to coat well. Let any excess drip off.

Place the pork tenderloin onto the hazelnut and Parmesan cheese mixture and roll it around until well coated. Place the tenderloin onto the hot baking sheet and place it into the oven. Bake for 5 minutes, then flip the pork tenderloin over. Bake for another 5 minutes then remove it from the oven. Cool it for 4 minutes on a dish or cutting board before slicing; it is important to remove it from the baking sheet for the cooling process; otherwise the pork will continue to cook and may become dry. Enjoy!



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