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Recipe credit goes to La Ribunta Agriturismo by way of The Italian Farmers Table, an excellent book full of local recipes from Agriturismo’s all over Northern Italy.

Ingredients

• 1 Pork Tenderloin, around 1.5 lbs. Trimmed of excess fat and silverskin
• Kosher salt and freshly ground black pepper
• 1/2 cup hazelnut flour (I used Bob’s Red Mill)
• 4 Tbsp unsalted butter, divided
• 1/2 cup white wine
• 1 Tbsp honey
• 1 Tbsp finely chopped fresh sage
• 1/4 cup chicken broth

Instructions

• Salt and pepper the pork tenderloin
• Pre-heat oven to 400° F
• Pre-heat a cast iron or oven safe skillet over a medium flame on the stove
• Spread the hazelnut flour out on a plate
• Generously coat the pork tenderloin in hazelnut flour
• Melt 2 Tbsp butter in the skillet and immediately place the pork in the skillet, browning well on all sides, about 8 minutes total.
• Put the skillet with the pork tenderloin into the oven.
• Cook for about 20 minutes, until the tenderloin has reached an internal temperature of 150° F.
• Set the pork aside on a plate, cover with foil to keep warm
• Put the skillet back on the stove over a medium heat.
• Pour in the wine and stir, scraping up bits from the pan.  Reduce volume by about 1/2
• Pour in the honey and stir, mixing well.
• Add the chicken broth, and reduce the liquid by about half.
• Lower the heat on the skillet
• Add the last 2 Tbsp of butter, and stir well to melt and mix.
• Slice the pork into medallions, spoon sauce over the pork and serve!