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
Ingredients
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
Sauce
- 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
Instructions
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.
Nutrition
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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