Pistachio-Crusted Pork Tenderloin with Cherry Glaze
The combination of cherries and pistachios are a partner for a savory pork tenderloin. This dish is savory and sweet but doesn’t overpower the palate. This is the perfect dish for holidays, or just to have something special on a random weeknight.
Ingredients
- 1 lb Pork tenderloin untrimmed
- 2 tbsp Pistachio oil (olive oil will suffice too)
- ½ cup Ground pistachios
- 3 tbsp Cherry marmalade
- 1 tbsp Lime zest
- 1 tbsp Cherry balsamic vinegar
- 1 tbsp Sea salt
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Take the frozen, uncut tenderloin and immerse it in cold water for 15 minutes.
- While the loin is in the water, mix the cherry marmalade, lime zest, cherry balsamic vinegar with the pistachio (or olive) oil and the sea salt.
- Slightly heat the mixture on the stovetop on low heat.
- Dry-pat the tenderloin after the 15-minute water bath. Baste it evenly with the mixture from step #2. Make sure you saturate the entire tenderloin with the mixture.
- Take a roasting pan and place the pork loin in the middle.
- With your hands, take the ground pistachio, and rub it all over your tenderloin. The tenderloin will be sticky from the mixture in step #2, so the pistachios will adhere quite easily.
- Cover the roasting pan with aluminum foil and bake in the preheated oven for 25 minutes.
- For the remaining 35 minutes, takeoff the foil and open roast the tenderloin.
- Wait a few minutes before cutting it, letting it cool off slightly. Serve it warm. It goes exceptionally well with couscous, sweet potatoes, red lentil.
Notes
This recipe can be made with frozen or thawed meat. If you use frozen meat, you need to follow our step-by-step instructions to learn how to defrost it correctly.