PORK LOIN in HAZELNUT CRUST with ONION JAM and BEET SALAD
This is a flavorful dish, perfect for a special dinner. With a perfect balance of sweetness, crunch, and freshness, it's a gourmet option that won't disappoint!
Ingredients for 2-3 servings:
- 1 slice of pork loin (about 400-500g)
- 2 baked beetroots
- 2 (or more) tablespoons of our Ferrari Onion Compote
- 30g of Piedmont PGI Ferrari hazelnuts
- 1 tablespoon of butter
- Ferrari extra virgin olive oil to taste
- Salt to taste
- 1 tablespoon of vinegar
- Fresh thyme and rosemary to taste
Preparation:
- Prepare the hazelnuts: Start by toasting the Piedmont PGI hazelnuts in the oven at 100°C (212°F) for about 7-8 minutes. Once cooled, grind them into a powder using a food processor or mortar. This will add a crunchy, aromatic touch to the dish.
- Prepare the beets: Peel the baked beets and dice them into small cubes. The beets will be fresh and sweet, perfectly balancing the flavor of the meat.
- Cook the pork loin: Take the pork loin , cut into 2-3 medium slices, and sear it on all sides in a pan with a little butter and a few sprigs of rosemary and thyme . Cook over medium-high heat for about 3-4 minutes per side, until golden brown but still tender inside. Season with salt while cooking.
- Glaze and plate: Once cooked, take the pork loin and glaze it with the butter used to cook it . Then, coat it in the toasted hazelnut powder, making sure it adheres well to the meat. Cut the loin in half and arrange each portion on a plate.
- Compose the dish: Next to the pork loin, place some onion compote (which you can buy or make ahead of time with onions, sugar, and vinegar) for a sweet and aromatic contrast. Finish with a fresh beet salad dressed with extra virgin olive oil , a little vinegar , and salt .
