Filter
Reset
Sort ByRelevance
CrissyCK
Pork tenderloin with pistachio and garden herbs
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the pork tenderloins in length and sprinkle the inside and outside with salt and pepper. Mix the pistachios with the parsley, thyme or Provençal herbs and the nut or peanut oil.
-
Fill the pork tenderloins with the nut mixture and secure with cocktail sticks. Fry the pork tenderloins in the butter or the liquid baking product in approx. 15 minutes until tender and golden brown.
-
Add the honey and white wine to the frying fat and serve this gravy in the pork tenderloin.
-
Delicious with baked celeriac or zucchini with sage and tagliatelle or mashed potatoes.
-
20 minMain dishröstikos, sprouts, butter, pepper steaks, onions, mushrooms, fresh flat parsley, apple compote,pepper steaks with röstikos and apple compote -
25 minMain dishoven fries, Italian bread roll, winter carrot, garlic, full yogurt, Pesto, olive oil, fish stick, cucumber, dried Italian herbs, mayonnaise,fish burger with root spread and herb fries -
25 minMain dishRed pepper, rice, olive oil, half-to-half minced, minced beef, minced lamb, garlic, dried Provençal herbs, fresh parsley, paprika, onion, egg, sifted tomato, sour cream,peppers stuffed with minced meat -
15 minMain dishfresh ravioli rossi, unroasted walnuts, vine tomato, traditional olive oil, fresh leaf spinach, pesto alla Genovese, grated Parmesan cheese,ravioli with walnuts
Nutrition
350Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs1% DV4g
Fiber0% DV0g
Loved it