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Hazelnut Crusted Pork Tenderloin

Hazelnut Crusted Pork Tenderloin

4.5rating out of 5

(1226 reviews from our customers)

Prep Time

45 min



This is a classic roast, elevated into something special. You'll crumb your pork tenderloin with a buttery hazelnut crust and serve it with rosemary roast potatoes, sweet, sticky balsamic apples and a side of spring greens.

Prep Time

45 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 British apple
1 apple
1 red onion
30g sultanas
2 garlic cloves
5g thyme
1 bag of hazelnuts †
Panko breadcrumbs edit
30g panko breadcrumbs †
150g spring greens
300g potatoes
10g rosemary
pork tenderloin (2 x 100g)
2 x 125g British pork tenderloin
4 tbsp balsamic vinegar †
You Will Need
Pestle & mortar, butter, flour, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 1 red onion
  • 1 bag of sultanas (30g)
  • 1 garlic clove
  • 5g thyme
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 150g spring greens
  • 300g potatoes
  • 10g rosemary
  • 2 x 125g British pork tenderloin
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 443 kJ
106 kcal
2340 kJ
558 kcal
of which saturates
2.5 g
0.3 g
13.3 g
1.6 g
of which sugars
13.9 g
4.7 g
73.2 g
25 g
Fibre 1.4 g 7.5 g
Protein 7.3 g 38.6 g
Salt 0.08 g 0.42 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
1 red onion
red onion
1 bag of sultanas (30g)
sultanas, sunflower oil
1 garlic clove
5g thyme
thyme (100%)
1 bag of hazelnuts (25g)
hazelnut (100%) May contain peanut, sesame & other nuts
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
150g spring greens
spring greens(100%)
300g potatoes
10g rosemary
rosemary (100%)
2 x 125g British pork tenderloin
pork (100%)
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
  • Allergens highlighted by † (nut, gluten, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Hazelnut Crusted Pork Tenderloin

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut the potatoes (skins on) into bite-sized pieces 

Add the potatoes to a baking tray, drizzle them with olive oil and season generously with salt, then toss them gently to coat 

Place the tray in the oven until step 4 (approx. 10 min)

2 Hazelnut Crusted Pork Tenderloin

Peel and finely chop (or grate) the garlic

Strip the rosemary leaves from the stalks and chop finely

Grind the hazelnuts in a pestle & mortar 

Add the garlic, rosemary, ground hazelnuts and breadcrumbs to a mixing bowl with 2 tbsp [4 tbsp] olive oil & season with a large pinch of salt and pepper

Melt 40g [80g] butter in a pan and once melted, add it to the nut mixture 

3 Hazelnut Crusted Pork Tenderloin

Pat the pork tenderloin's dry with kitchen paper

Add the pork to the nut mixture

Use your hands to firmly press the nut mixture onto the tenderloins so they're fully coated – this is your hazelnut crusted pork 



4 Hazelnut Crusted Pork Tenderloin

Place the hazelnut crusted pork and any spare nut mixture over the potatoes

Put the tray in the oven for 20 min or until the pork is cooked and the potatoes are crispy 

5 Hazelnut Crusted Pork Tenderloin

Slice the apple[s] (skin on) finely, discarding the core[s]

Peel and slice the red onion[s] into thin wedges

Strip the thyme leaves from the stalks 

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter and once melted, add the sliced apple, sliced onion and sultanas and cook for 10-15 min or until coloured and softened

Boil a kettle 

6 Hazelnut Crusted Pork Tenderloin

Meanwhile, slice the spring greens finely

Bring a large pot of salted boiled water to the boil over a high heat, and once boiling, add the spring greens and cook for 3 min or until tender, then drain and return them to the pot

Transfer the cooked pork to a chopping board, cover with a tea towel & leave to rest for 5 min, returning the potatoes to the oven until serving

7 Hazelnut Crusted Pork Tenderloin

Add the balsamic vinegar and 1 tbsp [2 tbsp] sugar to the softened apples and cook for 2 min 

Add 1/2 tbsp [1 tbsp] flour to the pan and cook for a further min this will thicken them a little 

Whisk 100ml [200ml] water into the pan, bring the pan to a boil, then remove it from the heat

Stir in the thyme leaves and season with salt and pepper



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Slice the rested hazelnut crusted pork and serve it over the balsamic apples with the crispy potatoes and spring greens to the side

Scatter over any lose crumbs!


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