Pork roll in a crust of walnuts, hazelnuts, and almonds

Name: Pork roll in a crust of walnuts, hazelnuts, and almonds - Xenia P.
Ingredients: 1 pork tenderloin (600-700 gr long and thin) 2 thin Oltenian sausages carrot; 1 thin leek 100 gr of bacon to wrap the tenderloin 150 gr of almonds; hazelnuts; and walnuts (together) 100 gr of butter paprika; salt; pepper; oil; rosemary; 1 head of garlic 6-8 slices of bacon to wrap the tenderloin 1 1/2 cups of red wine; a thin branch of fir 5 medium potatoes Dressing: balsamic vinegar; honey; and a bit of parmesan

Meat - Pork roll in a crust of walnuts, hazelnuts, and almonds by Xenia P. - Recipia

Pork Roll in a Nut, Hazelnut, and Almond Crust Do you dream of a festive table filled with diverse aromas and textures? The pork roll in a nut, hazelnut, and almond crust is the perfect choice! This delicious and impressive recipe will not only delight your taste buds but also add a touch of elegance to your table. Whether it's a family dinner or a special occasion, this recipe is truly a culinary spectacle. Preparation time: 30 minutes Baking time: 1 hour Total time: 1 hour and 30 minutes Servings: 4-6 Necessary ingredients - 1 pork tenderloin (600-700 g, long and thin) - 2 Oltenian sausages (as thin as possible) - 1 carrot (preferably larger) - 1 thin leek - 100 g of bacon (to wrap the tenderloin) - 150 g of mixed almonds, hazelnuts, and walnuts - 100 g of butter (for the sauce) - Paprika, salt, pepper (to taste) - Oil (for greasing the tenderloin) - Fresh rosemary (or dried, as preferred) - 1 head of garlic - 6-8 slices of bacon (to wrap the tenderloin) - 1 ½ cups of red wine - A thin sprig of fir (for aroma) - 5 medium potatoes (for garnish) - 2-3 tablespoons of vinegar (for boiling the potatoes) - Balsamic vinegar, honey, and parmesan (for decoration) Preparation 1. Preparing the potatoes: Start by washing the potatoes well. Boil them in a pot of water and salt. Add a tablespoon of vinegar to the water (this will help maintain the texture of the potatoes, preventing them from breaking apart). Boil them until they are almost done, but not completely, as you will slice them for frying. The boiling time should be about 15-20 minutes, depending on the size of the potatoes. 2. Preparing the tenderloin: While the potatoes are boiling, you can prepare the tenderloin. Gently pound it with a meat mallet to flatten it. Grease it with a little oil and sprinkle salt, pepper, and paprika on both sides. Place the sausages, thin slices of carrot, the lengthwise cut leek, bacon, and halved garlic cloves on the tenderloin. 3. Rolling and tying the tenderloin: Carefully roll the tenderloin to wrap all the ingredients inside. Use kitchen twine to tie it securely so it doesn't unravel during baking. 4. Creating the crust: In a blender, mix the nut, hazelnut, and almond mixture until it becomes a fine powder. Grease the roll with a little oil and coat it with this mixture, ensuring you achieve an even crust. This crust will add a delicious crunchy texture. 5. Wrapping in bacon: Wrap the roll in the bacon slices, ensuring that the meat is completely covered. This step will not only add a savory flavor but also help keep the moisture inside. 6. Preparing the sauce: In a baking dish, add a cup of red wine, a crushed head of garlic (for an intense flavor), and a little oil. Place the roll in the dish and cover with aluminum foil. Bake in a preheated oven at 180°C for 35 minutes. 7. Finishing the baking: After 35 minutes, remove the foil and continue baking the roll for another 15-20 minutes, or until the bacon becomes crispy. Check occasionally if you need to add a little water to the dish to maintain moisture. 8. Frying the potatoes: Meanwhile, peel the boiled potatoes, slice them, and coat them with paprika and rosemary. Fry them over low heat in oil until they become golden and crispy. Finally, remove them onto absorbent towels to eliminate excess oil. 9. Preparing the final sauce: After removing the roll from the oven, use the leftover crispy bacon slices, place them in a blender and mix. In a pan, melt 100 g of butter and add 3 crushed garlic cloves. Gradually add the wine and the remaining sauce from the dish, letting everything simmer for 5 minutes to thicken. You will obtain a wonderful sauce that will perfectly accompany the roll. 10. Serving: Slice the roll and make sure to remove the kitchen twine. Serve 3-4 slices of roll alongside the fried potatoes with rosemary and paprika, covered with the prepared sauce. Decorate the plate with a drizzle of balsamic vinegar, a bit of honey, and a sprinkle of grated parmesan for an elegant appearance and exceptional taste. Useful tips - Watch the bacon: Make sure not to let the bacon burn too much, as this can make the sauce bitter. - Variations: You can also add other ingredients to the filling, such as olives or roasted peppers for an extra flavor. - Serving: This roll pairs perfectly with a dry red wine or a pale beer, which will balance the rich flavors of the meat. - Storage: If you have leftovers, the roll keeps well in the refrigerator and can be reheated in the oven. Nutritional benefits The pork roll is an excellent source of protein, and the nut and hazelnut crust provides healthy fats and plenty of vitamins. The fried potatoes bring necessary carbohydrates for energy. This recipe is not only tasty but also nutritious, perfect for a festive meal or a family dinner. Frequently asked questions - Can I use another type of meat? Sure! You can adapt this recipe using chicken or turkey, making sure to adjust the baking time according to the type of meat. - Can it be prepared in advance? Yes, you can prepare the roll a day in advance and then reheat it in the oven before serving. - How can I make the roll spicier? Add chili peppers or spicy seasonings to the filling for an extra flavor. Enjoy your meal! This pork roll in a nut, hazelnut, and almond crust will surely become a favorite in your home, and its aroma and taste will transport you to an unforgettable culinary world.

Ingredients

1 pork tenderloin (600-700 gr long and thin) 2 thin Oltenian sausages carrot
1 thin leek 100 gr of bacon to wrap the tenderloin 150 gr of almonds
hazelnuts
and walnuts (together) 100 gr of butter paprika
salt
pepper
oil
rosemary
1 head of garlic 6-8 slices of bacon to wrap the tenderloin 1 1/2 cups of red wine
a thin branch of fir 5 medium potatoes Dressing: balsamic vinegar
honey
and a bit of parmesan

Pork roll in a crust of walnuts, hazelnuts, and almonds

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