- 2/3 cup hazelnuts
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1/2 cup sesame seeds
- 2 teaspoons fresh ground black pepper
- 1 teaspoon kosher salt
- 1 (1 1/2-pound) boneless pork loin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped Italian parsley
- 2-3 tablespoons Dijon mustard
- Preheat the oven to 375˚ F. Place the dry hazelnuts in an Anolon Nouvelle Copper 3 Qt. Stainless Steel Sauté Pan and toast for 3 to 4 minutes or until a few of the skins of the hazelnuts starts to flake off. Pour the hazelnuts into a clean kitchen towel and rub them to remove as much of the hazelnut skin as possible. Scoop the hazelnuts onto a cutting board and chop then place in a medium sized bowl.
- Wipe out the pan and add the cumin, coriander and sesame seeds. Toast for 1 to 2 minutes, or until some of the seeds start to pop and the pan smells fragrant. Pour the seeds into a mortar and pestle and crush (or use a spice blender). Add the crushed seeds to the hazelnuts along with the black pepper, salt and parsley. Stir with a fork to blend.
- Lightly sprinkle salt and pepper on the pork loin. Wipe out the sauté pan and pour the olive oil in it. Heat over medium-high heat until the oil starts to shimmer. Place the seasoned pork loin in the pan and brown on each side, about 1 to 2 minutes per side. Remove from pan to a cutting board. Brush the browned pork loin with the mustard all over then press the hazelnut dukkah onto the pork loin. The mustard should help it adhere. Place back in the sauté pan and move the pan to the oven. Roast for 45 minutes or until a thermometer inserted in to the middle of the loin reads 145˚ F. Once done, move to a carving board and let rest for 10 minutes before slicing and serving.