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.
-
75 minMain dishbottle gourd, peeled carrots, traditional olive oil, Red onion, garlic, medium oranges, unroasted hazelnuts, fresh chives, coconut milk, vegetable stock, tap water, sour cream,pumpkin soup from the oven -
30 minMain dishminced meat, egg, bread-crumbs, sambal oelek, onion, peanut oil, sunflower oil, bami-goreng herbs, mie, satay sauce ready-to-eat, oriental wok vegetables, cucumber, atjar tjampoer,spicy meatballs with fried noodles -
30 minMain dishonion, chestnut mushrooms, traditional olive oil, garden herbal bouillon, tap water, tomato, multigrain bread, soy cuisine light cooking cream, fresh parsley,mushroom soup and toast with tomato salsa -
15 minMain dishbutter, chicken breast, minicrills, green olives, coriander, carrot julienne,chicken fillet with olives and coriander
Nutrition
350Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs1% DV4g
Fiber0% DV0g
Loved it