Parmesan Pistachio Stuffed Pork Tenderloin
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Total Time
1 hr 20 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
American
Parmesan Pistachio Stuffed Pork Tenderloin
Description
This recipe for Parmesan Pistachio Stuffed Pork Tenderloin involves butterflying boneless pork tenderloins and pounding them to an even thickness to hold a flavorful filling. The filling consists of ricotta, finely grated Parmesan, crushed roasted pistachios, minced garlic, fresh herbs like sage and parsley, and an egg to bind the mixture. Once spread on the pork, the tenderloins are rolled and roasted at a high temperature to seal in juices and brown the exterior.
The combination of creamy cheeses and crunchy pistachios inside tender pork creates an interesting contrast of flavors and textures. The garlic and herbs enhance the savory taste, and the dish is finished with simple seasoning of salt and pepper. The method ensures a balanced filling that doesn't overpower the pork.
This stuffed tenderloin can be served sliced alongside roasted Brussels sprouts or a fresh salad, offering a rich main course suitable for a dinner gathering or a main dish with sides.
Ingredients
- 2 pork tenderloin 1.5 to 2 lbs each in size, boneless
- salt kosher salt
- black pepper kosher salt
- ½ cup roasted, salted pistachios
- 8 ounces ricotta cheese
- ⅓ cup Parmesan Cheese finely grated
- 4 garlic minced, cloves
- 1 egg large
- ½ cup fresh herbs such as sage and parsley, chopped
- Brussels sprouts for serving, for salad
Instructions
- Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
- Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. I place a piece of plastic wrap over top of the pork and use a meat tenderizer to pound it out to even thickness. Season the inside with salt and pepper. Repeat with the other tenderloin.
- Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, parmesan cheese, garlic and egg. Add a big pinch of salt and pepper. Stir to combine.
- Divide the mixture evenly between the 2 tenderloins. Spread the ricotta mixture on top of the pork, leaving 2 inches or so around the edges so you can roll it up. Sprinkle the chopped herbs on top.
- Tightly roll up the tenderloins and tie each with kitchen twine. Season the entire outside with the salt and pepper.
- Place the pork on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees F. Let the pork rest for 20 minutes before slicing.
User Reviews
Overall Rating
5
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