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.
-
55 minMain dishwhite bread mix, olive oil, Italian vegetable mix, tomato cubes, dried Italian culinary herbs, salami, grated mature cheese,Pizza calzone with salami and cheese
-
20 minMain dishgarlic, traditional olive oil, thin bacon strips, water, vegetable stock, tomato cubes, Italian stir-fry chestnut mushrooms and leeks, pipe rigate, basil,autumn minestrone
-
60 minMain dishgarlic, Quinoa, Tasty vine tomato, jalapeño pepper, ready-to-eat avocado, extra virgin olive oil, black beans, tap water, ground cumin, spelled flour, mild yogurt, salt,spelled wrap with quinoa and black bean garlic spread
-
25 minMain dishwinter carrot, shallot, garlic, cumin seed, traditional olive oil, fusilli, press orange, white balsamic vinegar, feta, fresh fresh mint,pasta salad with feta, colored carrot and orange
Nutrition
350Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs1% DV4g
Fiber0% DV0g
Loved it