Pork tenderloin in a nut crust

Name: Pork tenderloin in a nut crust - Laura K.
Ingredients: 1 pork tenderloin; salt; pepper; smoked paprika; thyme; about 100 g ground walnuts; oil; puree; 1 celery the size of two fists; 2 small potatoes; salt; butter; milk

Meat - Pork tenderloin in a nut crust by Laura K. - Recipia

Pork Tenderloin with Nut Crust and Celery Purée When I need a quick meal that’s a bit different from my daily routine, I make pork tenderloin with a nut crust and celery purée. I've tried this combination several times, especially when I find a nice piece of tenderloin and feel like having a side that's more flavorful than classic mashed potatoes. Everything comes together quite quickly with simple ingredients. Quick Info Total Time: about 40 minutes Preparation Time: 10-15 minutes Cooking/Baking Time: 25-30 minutes (including boiling vegetables and baking the tenderloin) Servings: 2-3 Difficulty: easy Recipe Type: main dish, suitable for lunch or dinner Ingredients For the tenderloin: 1 pork tenderloin (about 400-500 g) salt pepper smoked paprika dried thyme 100 g ground nuts oil (for greasing the meat and baking paper) For the purée: 1 celery root the size of two fists 2 small potatoes salt butter (about 20-30 g) milk (a few tablespoons, to taste) ground nutmeg Instructions 1. Peel the celery and potatoes, wash them, and cut them into evenly sized cubes. Place them in a pot of salted water. The vegetables should be completely covered with water. 2. While the vegetables are boiling for the purée, prepare the tenderloin. Trim any silverskin, wash it, and pat it dry with paper towels. 3. Rub the tenderloin with a little oil on all sides. Generously sprinkle with salt, pepper, smoked paprika, and dried thyme. Roll it in the ground nuts to form a thick crust. 4. Heat a frying pan, preferably non-stick, without any additional oil. Sear the tenderloin on all sides over high heat for 2-3 minutes per side, just enough to form a quick crust. Don’t leave it too long; you just want to seal the outside. 5. Prepare a baking tray lined with parchment paper, greasing the paper with a little oil. Transfer the tenderloin to the tray. 6. Place it in the oven at a low temperature (about 160-170°C, if using a thermostat oven) for approximately 20-25 minutes. Don’t leave it longer, or the meat will dry out. 7. Remove the tenderloin and let it cool for 7-10 minutes on a wooden cutting board. After that, quickly roll it in some remaining ground nuts for appearance. 8. Once the vegetables are cooked, drain them well and mash them for the purée. Add butter, a pinch of nutmeg, and a few tablespoons of hot milk. Mash until you reach the desired texture. Taste and adjust the salt at the end. 9. Slice the tenderloin into not-too-thin pieces to appreciate the crust. Serve it warm, directly over the celery purée. Why I Make This Recipe Often It’s a quick way to cook pork tenderloin without complicating things with sauces or elaborate techniques. The meat doesn’t dry out if you don’t overcook it, and the nut crust adds an interesting flavor. The celery and potato purée is a bit more flavorful than regular mashed potatoes and doesn’t have a strong celery taste. The recipe works well for two to three servings, and the ingredients are easy to find. Tips and Variations Tips - Rub the tenderloin with oil before seasoning so the spices stick better. - For the crust, use coarsely ground nuts instead of flour. - If you want an even crunchier crust, gently press the nuts onto the meat. - The meat should be taken out of the oven when it’s still juicy in the center, not dry. - Use warm milk for the purée, not cold, to prevent the butter from separating and to keep the purée fluffy. Substitutions - If you don’t have smoked paprika, you can use regular paprika, but it won’t have that slightly smoky flavor. - Instead of nuts, you can use hazelnuts or almonds, but the taste will be different. - The potatoes in the purée can be replaced with parsnips, or you can make the purée using only celery. Variations - Add a teaspoon of mustard to the tenderloin before seasoning if you want a bolder flavor. - You can mix in some chopped parsley into the purée after it’s ready for freshness. - For a spicier kick, add a bit of chili to the spice mix for the meat. Serving Ideas - Serve with a simple green salad or seasonal pickles. - The celery purée also pairs well with other types of white meat if you make a double portion. - You can slice the tenderloin and serve it cold as homemade deli meat for sandwiches the next day. Frequently Asked Questions 1. How far in advance can I prepare the nut-crusted pork tenderloin? You can season and coat the tenderloin in nuts 1-2 hours ahead and keep it in the fridge, but it’s best cooked fresh to remain juicy. 2. What do I do if I don’t have baking paper? You can grease the tray with a little oil or butter to prevent the meat from sticking, but baking paper helps with the crust. 3. How do I check if the tenderloin is cooked inside? The meat should be firm but not hard, and no pink juice should run out when you pierce it. Don’t overcook it, or it will dry out quickly. 4. The celery purée is too thick. What can I do? Gradually add hot milk until it reaches your desired consistency. Mix well after each addition. 5. Can I make the recipe with another cut of pork? It works best with tenderloin because it’s tender and cooks quickly. Other cuts will require longer cooking times and won’t have the same texture. Nutritional Values (estimate) One serving has approximately 400-500 kcal, depending on how much butter and nuts you use. Protein: 30-35 g per serving, carbohydrates: 15-20 g (from vegetables and some from nuts), fats: 25-30 g (mainly from nuts and butter). The meat is lean, but the nut crust and butter in the purée contribute a significant amount of healthy fats. These are just rough estimates. Storage and Reheating The meat is best fresh. If you have leftovers, you can store slices in the fridge in a container for 1-2 days. You can briefly reheat them in the oven or in a pan, but don’t leave them too long to avoid drying out. The celery purée can be kept in the fridge for up to two days and reheated in the microwave or in a pot with a little milk to regain its creaminess.

Pork tenderloin in a nut crust

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