Pistachio-Spinach Pork Tenderloin with Blackberry Sauce

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My Pistachio-Stuffed Pork Tenderloin is a perfect meal year round. The earthy flavors you get from the mushrooms and spinach are a perfect flavor for winter nights, while the bright kick from the blackberry sauce screams springtime. I hope you enjoy!

Pistachio Stuffed Pork Tenderloin with Blackberry Sauce

Prep Time15 mins
Cook Time1 hr 20 mins
Resting Time10 mins
Course: Main Course
Cuisine: American
Keyword: BBQ, Pork, Spring, Sweet and Spicy
Servings: 5
Calories: 525kcal
Author: SatMorning21


Pork Tenderloin Roll

  • 3 lb Pork Tenderloin
  • 1/3 Cup Pistachio shelled and minced
  • 6 Oz. White mushroom
  • 3 Cups Spinach
  • 1 Clove Garlic
  • 1 T Salt
  • 1 TB Butter
  • 1 TB Olive oil
  • Salt and Pepper everything


  • 2 Jalapenos
  • 2 Cups blackberry
  • ½ T Salt
  • 2 TB Butter
  • 1 TB Brown Sugar
  • 3 TB White Wine vinegar
  • 1 1/2 TB Molasses


Pistachio Stuffed Pork

  • Heat oven to 350 degrees.
  • Place pistachios in a zip top bag and crush with a mallet. Set aside.
  • Heat large pan over medium.
  • Add butter and melt.
  • Add mushrooms, ¼ T salt and saute for 6 – 8 minutes.
  • Add spinach, a sprinkling of salt and saute for 5 minutes. Remove from heat and set aside.
  • Unwrap the pork tenderloin and pat dry with paper towels.
  • Next is to cut the tenderloin so it’s a flat piece of meat, roughly 12 inches long and 10 inches wide. You’re trying to cut the tenderloin so that you’re unraveling the meat from the outside.
  • Lay the unrolled tenderloin on a cutting board and cover with the mushroom-spinach mixture, then sprinkle with pistachio.
  • Roll the tenderloin into a log. Take butcher twine and tie the log sealed close.
  • Heat large pan over medium.
  • Salt and pepper the pork on all sides.
  • Add olive oil to the pan and allow to heat for a couple minutes.
  • Add pork to the pan and sear on all sides, you want to get some good color on the meat.
  • Transfer the pan to the oven and bake for 1 hour.
  • Remove from oven and let stand for 10 minutes.
  • Cut the pork into 1 inch medallions and arrange on a platter.
  • Serve with Blackberry jalapeno sauce.

Blackberry Jalapeno Sauce

  • Add chicken broth, vinegar, jalapenos and blackberries to a pot and bring to a boil. Reduce heat and simmer for 20 minutes.
  • Remove from heat and let cool for 10 minutes.
  • Add all ingredients to a blender and puree until smooth.
  • Strain the sauce through a fine mesh strainer.
  • Return sauce to a pot over medium and add salt and molasses. Simmer for 10 minutes.


Calories: 525kcal | Carbohydrates: 17g | Protein: 60g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 195mg | Sodium: 2315mg | Potassium: 1557mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2115IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 4mg



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