Hazelnut-Crusted Pork Medallions on Red Beets
- 10 ounces pork tenderloin, sliced into ½-inch thick rounds
- 1 teaspoon dijon mustard
- ½ cup finely chopped hazelnuts
- 2 tablespoons chopped fresh basil
- Salt and freshly milled black pepper to taste
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- ¼ cup half-and-half cream
- 1 cup sliced beets, drained
Instructions:
More commonly used in Europe than in the United States, hazelnuts make an aromatic crust and add an interesting flavor note to this pork dish.
- With a mallet or meat pounder, pound each pork round between sheets of wax paper until ¼ inch thickness. Mix the mustard, hazelnuts, basil, and salt and pepper in a bowl. Dredge the pork medallions in the mustard mixture and set it aside.
- Heat a dry skillet for 2 minutes, then add the oil and heat over medium-high heat for 1 minute. Add the dredged pork medallions and sauté for 30 seconds to 1 minute per side, until the nuts are lightly browned (the pork will finish cooking in the sauce). Remove the medallions from the pan and keep warm.
- Add the broth to the pan and deglaze, scraping up all of the brown bits that stick to the bottom. Stir in the cream and simmer for 3 more minutes.
- Return the medallions to the sauce and cook for 2 more minutes. Arrange the beet slices on two plates. Place each medallion over a beet slice and serve at once.