Pistachio Crusted Pork Tenderloin Recipe

Pistachio Crusted Pork Tenderloin with White Wine …

WEBAug 30, 2023 · Heat oven to 375° F. Trim the fat from the pork tenderloin, set aside. In a food processor, pulse the pistachios, salt, mustard …

Rating: 5/5(8)
1. Heat oven to 375° F
2. Trim the fat from the pork tenderloin, set aside.In a food processor, pulse the pistachios, salt, mustard powder, thyme, garlic and pepper until incorporated, about 20-30 times.Pour the pistachio mixture out onto a large piece of parchment paper or baking sheet
3. Place the tenderloin onto the pistachio mixture and gently roll to coat all sides
4. Place the coated tenderloin into a parchment lined baking dish or baking pan and roast for 30-35 minutes or until the internal temperature reaches 155° F on an instant read thermometer.For the sauce, heat the butter in a medium sized skillet over medium heat until just beginning to bubble

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Parmesan Pork Tenderloin Pistachio Parmesan Pork …

WEBOct 20, 2020 · Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, …

1. Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
2. 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.
3. 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.
4. 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.

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