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Pistachios and pork make a healthy combo

We all love a good scandal, so I’ll tell you one about pork tenderloin… but you’ll have to wait.

Pistachios grow well in hot, desert-like climates and in more saline earth. They originate in mid-Asia going back as far as 6,000 BC, so this all fits so far. From there it wasn’t a stretch for the Roman empire to get a hold of them, as the Romans loved their richness. From there, they travelled to the English-speaking world and are now cultivated in many countries, including the USA

Pistachios have a scandal of their own as they are typically green in colour with a brown shell. You used to be able to buy pink ones, which were actually dyed for some reason. The pistachio tree does produce a pink flower early in the season, so perhaps it was to fool people because of that?

Their richness and soft texture really compliment this dish, as they also add some fiber to a dish that is already filled with nutrients.

OK, back to the scandal. Pork can have a bad reputation health-wise, especially around here as we not only consume bacon but a lot of the more fatty cuts such as ribs, pigtails, etc. Because of this, it’s actually a little know fact that pork tenderloin is so lean it that ounce-for-ounce it actually has less fat and more protein than a boneless chicken breast!

Make sure to crush the pistachios well so that they will stick to the pork.

This dish goes really well served on top of a bed of roasted sweet potatoes, which aren’t really potatoes, but that’s a scandalous story for another day!

Pistachios and pork make a healthy combo

Recipe by Chef Duff

This dish goes really well served on top of a bed of roasted sweet potatoes, which aren’t really potatoes, but that’s a scandalous story for another day!

Ingredients

  • 2 pork tenders, cleaned

  • 1 cup crushed pistachios

  • 1 shallot, minced

  • 2 garlic cloves, minced

  • Splash of whisky

  • 2 cups chicken stock

  • 1 Tbsp. butter

  • Coarse salt & pepper

  • Canola oil as needed

  • 1 lb wild mushrooms

Directions

  • Generously salt and pepper pork and dredge in crushed pistachios.
  • Sear in hot frying pan all around and place in roasting pan.
  • Bake in 350F oven for about 20 minutes or until cooked through.
  • Sweat garlic and shallots in oil, deglaze with stock and reduce.
  • Blend in butter at the end.
  • Toss mushrooms in oil, season and place on grill.
  • Slice pork against the grain and place mushroom on top and drizzle with jus.
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