Pork tenderloin with pistachio and garden herbs

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.