Pork Fillet with Nut Crust and Broccoli

Ingredients

• 60 g hazelnuts
• 90 g white bread (day-old, rind removed)
• 40 g ground hazelnuts
• 2 tbsp freshly chopped rosemary
• 60 g soft butter
• 1 egg yolk
• Salt
• pepper (ground)
• 1 kg pork fillet (prepped for cooking)
• 12 slices breakfast bacon
• vegetable oil (for the pan)
• 1 head broccoli
• 150 ml whipping cream
• 1 tbsp green peppercorns (jarred)
• 0.25 tsp orange zest
• 4 rosemary sprigs (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. For the crust, roughly chop the nuts and toast them in a pan without fat. Grate the white bread and mix it with the ground hazelnuts and herbs, then stir in the soft butter and egg yolk well. Season with salt and pepper and set aside cold.

2. 2.

   Wash the pork fillet, pat dry, cut into 12 medallions, season lightly with salt and pepper, and wrap each with a slice of bacon; secure with wooden skewers.

3. 3.

   Place the medallions in a greased baking dish and bake in the preheated oven for 10–15 minutes. Wash and trim the broccoli, divide into florets, and steam in a steamer basket over boiling water for 6–8 minutes.

4. 4.

   Remove the meat from the oven and turn on the broiler. Sprinkle some nut crust onto each medallion and gratinate under the broiler. Keep the medallions warm. Pour the cream into the pan, deglaze with the browned bits, bring to a boil on the stove, stir in the peppercorns and orange zest, and season with salt and pepper. Plate the sauce with the medallions and broccoli, garnish with rosemary sprigs, and serve.