Pistachio pork tenderloin in a pan, an incredibly simple recipe! Get some good pork tenderloin, and in just a few easy steps, your main dish will be ready to serve. Even more flavorful than the classic pork tenderloin in a pan, today’s recipe is enriched with lots of pistachio crumbles that add the right crunchiness to the dish, really pleasant to the palate.
Perfect for all occasions, the pistachio tenderloin is an interesting variation to try, ideal for the whole family, an economical dish with a strong flavor.
Let’s see how to make it together, follow me in the kitchen and bon appétit!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 236.40 (Kcal)
- Carbohydrates 1.66 (g) of which sugars 0.48 (g)
- Proteins 22.61 (g)
- Fat 15.01 (g) of which saturated 2.63 (g)of which unsaturated 6.95 (g)
- Fibers 1.35 (g)
- Sodium 731.85 (mg)
Indicative values for a portion of 119 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pistachio Pork Tenderloin Ingredients
- 14 oz pork tenderloin
- 1 clove garlic
- 2 sprigs rosemary
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
- 1/4 cup pistachio crumbles
Tools
- Pan
- Knife
Recipe: Pistachio Pork Tenderloin
Brush the pork tenderloin with a bit of oil, then roll it in the pistachio crumbles, pressing lightly so they adhere evenly.
Note: This step is unnecessary if you purchase the meat already prepared with pistachios, which is usually readily available, especially in supermarkets.Take a non-stick pan, add a tablespoon of oil, add the peeled garlic clove and rosemary sprigs, and heat for a few minutes, then place the pork tenderloin without salting it and cook for about 15 minutes over high heat, turning it gently to prevent the pistachios from falling off.
Attention: The first cooking time is indicative as it depends on the size of the meat cut, so check directly while cooking to ensure the tenderloin is well-cooked on the outside and maintains a pink color inside (it should develop a nice golden crust).
Now remove the meat from the pan, place it on a cutting board, and slice it with a smooth-blade knife into slices about 3/4 inch thick. Slightly flatten them by tapping the flat side of the knife and cook them again in the same pan for another 10 minutes or until well-cooked.
Once cooked, place the meat on a serving dish, drizzle with raw olive oil, season with salt and pepper, and serve while still hot.
Storage and Tips
Storage: I recommend consuming the tenderloin immediately after preparation. If you have leftovers, you can store them in the refrigerator for a day and reheat before use.
Tips: Pork should be well-cooked, so ensure during the second cooking that the slices have reached the right browning.
Storage: I recommend consuming the tenderloin immediately after preparation. If you have leftovers, you can store them in the refrigerator for a day and reheat before use.
Tips: Pork should be well-cooked, so ensure during the second cooking that the slices have reached the right browning.
