This tender pistachio-crusted pork tenderloin with lots of herbs is 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 that I seem to be throwing a bunch or two of herbs in everything I cook these days.
Try the Sage Chicken, Garlic Herb Butter, or Herb-Stuffed Mushrooms, too.
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Recipe ingredients
Pork tenderloin or fillet is the most tender cut of pork, a long and rather thin cut from the muscle that runs along the backbone.
- This is not to be confused with pork loin, which is a completely different, wider, and flatter cut of meat that comes from the back of the pig.
- The tenderloin has a shorter cooking time than the loin, so if you follow a recipe that instructs you to use the loin, you will overcook the meat.
- The fillet is boneless and very lean and has very little visible fat.
Pistachios: Roasted and salted.
Fresh herbsย like parsley and thyme are good choices. You could also use other herbs like basil, oregano, summer savory, and so on.
Other ingredients: Breadcrumbs, lemon zest (preferably from an organic, unwaxed lemon), butter, olive oil, salt, and black pepper.
See the recipe card for full information on ingredients and quantities.
Try Apricot Glazed Pork Tenderloin, Cast Iron Pork Tenderloin, Cream Cheese-Stuffed Pork, and Dutch Oven Pork Tenderloin, too.
How to remove silverskin from a pork tenderloin?
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 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 meat.
How to make the pistachio crust?
Mix the soft butter with the herbs, pistachios, breadcrumbs, and lemon zest in a food processor. Alternatively, finely chop the pistachios and mix them with the other ingredients by hand.
Shape: Lay out two pieces of plastic wrap. Place the crust mixture on one piece, shaping it to match the size of the tenderloin halves, and cover with the second piece of wrap.
Refrigerate for 30 minutes until the butter sets, making it easy to cut into two pieces.
How to make pistachio-crusted pork tenderloin?
Prepare the pork: Remove the silverskin from the pork piece. Cut it into two equal pieces. Leave on the counter while you prepare the crust; the meat should be at room temperature when ready to be cooked. If the weather is hot, keep the meat in the fridge and only remove it about 10 minutes before cooking.
Brown the meat pieces on all sides. Place the meat in a lightly oiled ovenproof dish or skillet if it is oven-safe.
Add the crust: Cut the refrigerated rectangle in half. Press each piece on top of one of the tenderloin halves.
Roast in the oven for about 7 minutes. Remove and let rest for 5 minutes. Cut into pieces and serve. The meat should be cooked through with just a hint of pink.
Store and reheat
Pistachio-crusted pork tenderloin is best served immediately. However, you can refrigerate the leftovers in an airtight container for about 2 days. For longer storage, freeze it for up to 2-3 months.
Reheat in the preheated oven (350ยฐF/175ยฐC). Cover it loosely with aluminum foil to prevent drying out and heat for about 15-20 minutes or until warmed through. You can also reheat the slices in the microwave.
Pistachio-Crusted Pork Tenderloin
Equipment
- Small sharp knife
- Cast iron skillet or another oven-safe dish, Note 1
Ingredients
- 1 lb pork tenderloin 450 g, Note 2
- 3ยฝ tablespoons butter
- 3 tablespoons parsley chopped
- 1 tablespoon thyme leaves chopped
- 2 tablespoons whole pistachios shells removed
- 4 tablespoons dry breadcrumbs
- 1 teaspoon zest from an organic lemon
- 3 tablespoons olive oil
- fine sea salt and freshly ground black pepper
Instructions
- Remove the silverskin with a small, sharp knife. Place the knife under the silverskin and cut a piece 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 meat.Halve the tenderloin to have two equal pieces.1 lb pork tenderloin/ 450 g
- Crust: 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. 3ยฝ tablespoons butter + 3 tablespoons parsley + 1 tablespoon thyme leaves + 2 tablespoons whole pistachios + 4 tablespoons dry breadcrumbs + 1 teaspoon zest from an organic lemon
- Shape crust mixture: Place this mixture between two pieces of plastic wrap 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.
- Refrigerate: Wrap the butter rectangle in the foil and refrigerate for about 30 minutes.
- Preheat the oven to 460ยฐF/ 240ยฐC.
- Season: Sprinkle the tenderloin halves with salt and pepper all over. fine sea salt and freshly ground black pepper
- Sear: Heat the oil in a heavy skillet. Sear the meat pieces on all sides until nicely browned.3 tablespoons olive oil
- Top with the crust: 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.
- Roast: 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 with just a hint of pink.
Notes
- It is preferable to use a cast-iron skillet, which is oven-safe, so you can transfer it directly to the oven. If you don't have an oven-safe pan, sear the meat in a regular pan, then transfer it to a lightly oiled baking dish.ย
- Silverskin: The pork tenderloin may have silverskin (connective tissue) on it, which should be removed before cooking. This tissue is tough and chewy, making it unpleasant to eat.
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Nutrition
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Kim | Low Carb Maven says
Adina! This looks spectacular. I'm really a pork fan and usually cook it on the grill, but this looks so perfect that I'm going to give it a try. AND, I must tell you that you have some of the best looking meat/dinner recipes out there. Yummy!
grace says
pork tenderloin is one of my favorite meats to prepare and a definite favorite to eat, so i'm always looking for twists--love the herbs here!
Monica says
I remember when I always thought pork should be "white" as well and now I do know better. I love cooking with pork tenderloin and the herb crust looks great! I'm glad it turned out so deliciously and you posted this.
Jess @ Sweetest Menu says
Wow! This looks amazing Adina! I love pork and this herby twist looks magical!