Pistachio-Crusted Pork Tenderloin
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
455 kcal
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Course
Main Course
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Cuisine
American
Pistachio-Crusted Pork Tenderloin
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This tender pistachio-crusted pork tenderloin with lots of herbs is an incredibly aromatic and easy-to-make pork dish.
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Ingredients
- 1 lb pork tenderloin 450 g, Note 2
- 3½ tablespoons butter
- 3 tablespoons parsley chopped
- 1 tablespoon thyme leaves chopped
- 2 tablespoons whole pistachios shells removed
- 4 tablespoons dry breadcrumbs
- 1 teaspoon zest from an organic lemon
- 3 tablespoons olive oil
- fine sea salt and freshly ground black pepper
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Instructions
- Remove the silverskin with a small, sharp knife. Place the knife under the silverskin and cut a piece you can hold with one hand. While holding this end, run the knife under the tissue, trying to remove only the skin and not too much meat.Halve the tenderloin to have two equal pieces.1 lb pork tenderloin/ 450 g
- Crust: Place the butter, herbs, shelled pistachios, breadcrumbs, and lemon zest in a food processor. Add salt and pepper to taste. Mix until the ingredients are finely chopped and you have a rough paste. 3½ tablespoons butter + 3 tablespoons parsley + 1 tablespoon thyme leaves + 2 tablespoons whole pistachios + 4 tablespoons dry breadcrumbs + 1 teaspoon zest from an organic lemon
- Shape crust mixture: Place this mixture between two pieces of plastic wrap and press to form a small and thin rectangle, about as long as your tenderloin halves and double as wide. When the butter is cold, you should be able to cut two pieces of this mixture to cover each of your tenderloin halves. So form this rectangle to have roughly the same size as your meat.
- Refrigerate: Wrap the butter rectangle in the foil and refrigerate for about 30 minutes.
- Preheat the oven to 460°F/ 240°C.
- Season: Sprinkle the tenderloin halves with salt and pepper all over. fine sea salt and freshly ground black pepper
- Sear: Heat the oil in a heavy skillet. Sear the meat pieces on all sides until nicely browned.3 tablespoons olive oil
- Top with the crust: Place the meat in a lightly oiled ovenproof dish or leave it in the skillet if that's oven safe. Take the butter out of the fridge and cut the rectangle in half. Press each piece on top of one of the tenderloins.
- Roast: Place in the oven and roast for about 7 minutes. Take out and let rest for 5 minutes. Cut into pieces and serve. The meat should be cooked with just a hint of pink.
Equipments used:
Notes
- It is preferable to use a cast-iron skillet, which is oven-safe, so you can transfer it directly to the oven. If you don't have an oven-safe pan, sear the meat in a regular pan, then transfer it to a lightly oiled baking dish.
Silverskin: The pork tenderloin may have silverskin (connective tissue) on it, which should be removed before cooking. This tissue is tough and chewy, making it unpleasant to eat.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
455kcal
(23%)
Carbohydrates
15g
(5%)
Protein
36g
(72%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
16g
Cholesterol
118mg
(39%)
Sodium
367mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 455kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 118mg | 39% |
| Sodium | 367mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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