Hazelnut Smoked Pork
Oregon produces 99% of America's hazelnuts, and this recipe celebrates that bounty. A pork loin gets crusted with crushed Oregon hazelnuts and smoked with hazelnut shells, creating a uniquely Pacific Northwest BBQ experience with nutty, smoky complexity you won't find anywhere else.
Equipment Needed
Instructions
Toast the hazelnuts: Spread hazelnuts on a baking sheet and toast at 350°F for 10-12 minutes until fragrant and skins are cracking. Wrap in a clean kitchen towel and rub vigorously to remove most skins. Let cool.
Make the hazelnut crust: In a food processor, pulse the toasted hazelnuts until coarsely chopped - not a paste! Add rosemary, thyme, salt, pepper, garlic powder, and hazelnut oil. Pulse to combine. Transfer to a shallow dish.
Prep the pork: Trim excess fat from the pork loin, leaving a thin layer. Pat completely dry. Brush all sides with olive oil, then coat with Dijon mustard as a binder.
Apply the crust: Press the hazelnut mixture firmly onto all sides of the pork loin. The mustard will help it adhere. Let rest at room temperature for 30 minutes.
Set up the smoker: Preheat smoker to 250°F. Add apple or cherry wood chunks. For extra Oregon authenticity, add a handful of dried hazelnut shells to the smoke box - they give a subtle nutty smoke.
Smoke the pork: Place pork on the smoker grate. Smoke for 2-2.5 hours, maintaining temperature. The hazelnut crust will turn golden brown.
Make the glaze: While pork smokes, combine pinot noir, honey, hazelnut oil, and balsamic in a small saucepan. Simmer until reduced by half, about 10 minutes.
Glaze and finish: When internal temp reaches 135°F, brush with the glaze. Continue smoking until internal temp reaches 145°F. Glaze once more before removing.
Rest the pork: Transfer to a cutting board and tent loosely with foil. Rest for 15 minutes - the temp will rise to about 150°F and juices will redistribute.
Slice and serve: Slice into 1/2-inch medallions, being careful to keep the hazelnut crust intact. Drizzle with remaining glaze and garnish with fresh herbs. Serve with roasted vegetables and an Oregon pinot noir.
💡 Pro Tips & Variations
- Hazelnut oil: Oregon produces excellent hazelnut oil. It adds richness and helps bind the crust. Find it at farmers markets or specialty stores.
- Don't over-process: The hazelnuts should be coarsely chopped, not ground into butter. You want texture in every bite.
- Hazelnut shell smoke: Oregon orchards often sell hazelnut shells for smoking - they give a unique, subtle flavor.
- Pork tenderloin option: For a quicker cook, use pork tenderloins (about 1 lb each). Reduce smoking time to 45-60 minutes.
- Wine pairing: Oregon pinot noir is the classic match - the wine's earthiness complements the hazelnuts beautifully.
- Seasonal variation: In fall, add a small amount of Oregon pear or apple to the glaze for extra Pacific Northwest flavor.