Pistachio-Spinach Pork Tenderloin with Blackberry Sauce -

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:

Calories: 525kcal

Author: SatMorning21

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.

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.