Pistachio-Crusted Pork Tenderloin with Blackberry Glaze
Elevate your dinner routine this week with a dish that perfectly balances savory and sweet. Tender pork is coated in a crunchy, earthy pistachio crust and finished with a vibrant blackberry balsamic reduction. It is an unexpectedly easy yet incredibly exciting meal that will make Week 19 unforgettable.
Ingredienser
- Pork tenderloin2 pcs
- Shelled and crushed pistachios1 cup
- Dijon mustard3 tbsp
- Olive oil2 tbsp
- Fresh blackberries1.5 cups
- Balsamic vinegar0.25 cup
- Honey2 tbsp
- Garlic cloves, minced2 pcs
- Fresh thyme1 tbsp
- Salt1 tsp
- Black pepper0.5 tsp
Slik gjør du
Preheat your oven to 400°F (200°C). Pat the pork tenderloins dry with a paper towel and season generously with salt and pepper.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, which should take about 5 minutes in total. Remove the skillet from the heat.
Brush the top and sides of the seared pork generously with the Dijon mustard. Press the crushed pistachios firmly into the mustard coating so they adhere well.
Transfer the skillet to the preheated oven. Bake for 15 to 18 minutes, or until the internal temperature reaches 145°F (63°C). Transfer the meat to a cutting board and let it rest for 5 minutes before slicing.
While the pork is baking, combine the fresh blackberries, balsamic vinegar, honey, minced garlic, and thyme in a small saucepan over medium heat. Simmer for about 10 minutes, mashing the berries slightly with a fork, until the sauce thickens into a rich glaze.
Slice the rested pork into medallions and arrange them neatly on warm plates. Drizzle the warm blackberry balsamic reduction over the meat and serve immediately.