Tender pistachio-crusted pork tenderloin with lots of herbs, an incredibly aromatic and easy to make pork dish.
This pistachio-crusted pork tenderloin is another recipe using quite a lot of herbs, I have so many of them in the garden, I seem to be throwing a bunch or two of herbs in everything I cook these days.
We had some really nice sunny days followed by rain and so on and that’s really helping a lot in my garden, the herbs and the few flowers that I have are just bursting with life.
What do you need?
Pork tenderloin or fillet:
- The most tender cut of pork, a long and rather thin cut, that comes from the muscle that runs along the backbone.
- Not to be confused with the pork loin, which is a completely different cut of meat, wider and flatter, and which comes from the back of the pig.
- The tenderloin has a shorter cooking time than the loin, so you would overcook the meat if following a recipe that instructs to use the loin.
- The fillet is boneless and very lean and has very little visible fat.
- Pistachios: roasted and salted.
- Fresh herbs: parsley and thyme. Alternatively, you could use other herbs like basil, oregano, summer savory, and so on.
- Lemon zest: preferably from an organic, unwaxed lemon.
- Olive oil
- Salt and pepper
How to remove silverskin?
- The pork fillet might have silverskin (connective tissues) on it, which should be removed before cooking. It is rather tough and chewy and will annoy you when eating.
- You will need a small and very sharp knife.
- Place the knife under the silverskin and cut a piece that you can hold with one hand.
- While holding this end, run the knife under the tissue trying to remove only the skin and not too much of the meat.
How to make the pistachio crust?
- Remove the silverskin from the pork piece. Cut it into two equal pieces.
- Leave on the counter while you prepare the crust spends 30 minutes in the refrigerator, the meat should have room temperature when ready to be roasted. If the weather is hot, keep the meat in the fridge and only remove it about 10 minutes prior to cooking.
- Make the crust mixture: mix the soft butter with the herbs, pistachios, breadcrumbs, and lemon zest in a food processor.
- If you don’t want to do it in a food processor, all you have to do is to chop the pistachios very finely and mix them with the rest of the ingredients.
- Cut two pieces of plastic wrap/cling film. Place one on the working surface and add the crust mixture on top. Shape about the size of the tenderloin halves and double as wide. Cover with the second piece of cling film and refrigerate for 30 minutes.
- The butter will set hard and you will be able to easily cut the block of herb butter in two pieces.
How to cook the pork?
- Heat the oil in a heavy skillet. Fry the meat pieces on all sides until nicely browned. Place the meat in a lightly oiled ovenproof dish or leave it in the skillet if it oven safe.
- Take the herbed butter out of the fridge and cut the rectangle in half.
- Press each piece on top of one of the tenderloin halves.
- Place in the oven and bake for about 7 minutes. Take out and let rest for 5 minutes.
- Cut into pieces and serve. The meat should be cooked through with just a hint of pink.
More pork recipes:
- 50 g/ 1.7 oz butter
- 3 tablespoons chopped parsley
- 1 tablespoon chopped thyme leaves
- 2 tablespoons whole pistachios, shells removed
- 4 tablespoons dry breadcrumbs
- 1 teaspoon zest from an organic lemon
- 1 pork tenderloin, about 500 g/ 17.6 oz
- 3 tablespoons olive oil
- fine sea salt and pepper
- Remove the silverskin from the pork tenderloin, if there is any (See blog post for instructions). Halve the tenderloin to have two equal pieces.
- Place the butter, herbs, shelled pistachios, breadcrumbs, and lemon zest in a food processor. Add salt and pepper to taste. Mix until the ingredients are finely chopped and you have a rough paste. Place this mixture between two pieces of plastic wrap/cling film and press to form a small and thin rectangle, about as long as your tenderloin halves and double as wide. When the butter is cold, you should be able to cut two pieces of this mixture to cover each of your tenderloin halves. So form this rectangle to have roughly the same size as your meat. Wrap the butter rectangle in the foil and refrigerate for about 30 minutes.
- Preheat the oven to 240 degrees Celsius/ 460 degrees Fahrenheit. Sprinkle the tenderloin halves with salt and pepper all over. Heat the oil in a heavy skillet (preferably cast iron as it is oven-safe). Fry the meat pieces on all sides until nicely browned.
- Place the meat in a lightly oiled ovenproof dish or leave it in the skillet if that's oven safe. Take the butter out of the fridge and cut the rectangle in half. Press each piece on top of one of the tenderloins.
- Place in the oven and roast for about 7 minutes. Take out and let rest for 5 minutes. Cut into pieces and serve. The meat should be cooked through with just a hint of pink.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 455Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 118mgSodium: 367mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 36g
Nutrition information isn’t always accurate.