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.
-
30 minMain dishsalmon fillet, cod fillet, zucchini, lemon, flat leaf parsley, dill, chives, garlic,skewer of salmon and cod -
35 minMain dishcouscous, garlic, extra virgin olive oil, shallots, Spanish giant beans, coriander, fresh mint, Greek yoghurt, radish, apple cider vinegar, white coal, Red onion,arab couscous balls -
30 minMain dishrusk, pork fillet steak, medium sized egg, grated emmentaler 45, smoked butcher's ham, unsalted butter,cordon bleu -
25 minLunchlemon, cinnamon stick, Red wine, cooking pear, walnut, mixed leaf lettuce, soft goat cheese, honey, breakfast bacon, raw ham, fresh thyme, Gingerbread, Orange Marmelade, apricot jam, orange, nut oil, peanut oil, dijon mustard, balsamic vinegar, red fruit vinegar,autumnal salad with goat cheese, stew pears and gingerbread
Nutrition
350Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs1% DV4g
Fiber0% DV0g
Loved it