🍽️ Crispy Pork Tenderloin with Pistachios and Sweet-Sour Onions

Name: Crispy Pork Tenderloin with Pistachios and Sweet-Sour Onions
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 6 pcs.; spring onions 1 bunch; pistachios 120 g; parsley, fresh 1 bunch; mint, fresh 20 g; lemons 1 pc.; olive oil 2 tbsp; breadcrumbs 1 tbsp; salt pinch; pepper, black ground pinch; pork fillet 600 g; oil 2 tbsp; vegetable broth 300 ml; red wine, dry 50 ml; bay leaves, dried 1 pc.; balsamic vinegar, light 2 tsp; honey 1 tsp

490 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 6 pcs.
spring onions 1 bunch
pistachios 120 g
parsley, fresh 1 bunch
mint, fresh 20 g
lemons 1 pc.
olive oil 2 tbsp
breadcrumbs 1 tbsp
salt pinch
pepper, black ground pinch
pork fillet 600 g
oil 2 tbsp
vegetable broth 300 ml
red wine, dry 50 ml
bay leaves, dried 1 pc.
balsamic vinegar, light 2 tsp
honey 1 tsp

Instructions

1. Halve the onions and peel them. Slice them into thin rings.
2. Wash the spring onions. Cut off the hard root end and slice them into thin rings.
3. Remove the pistachios from their shells. Chop them finely.
4. Rinse the parsley and mint. Shake them dry and pick the leaves off the stems.
5. Finely chop the herbs.
6. Wash the lemon. Grate about one teaspoon of the zest.
7. Halve the lemon and squeeze out the juice.
8. Put the chopped herbs, pistachios, lemon zest, olive oil, and breadcrumbs into a bowl.
9. Mix the ingredients well together.
10. Season the mixture with salt and pepper.
11. Rinse the pork tenderloin. Pat it dry with kitchen paper.
12. Season the meat with salt and pepper.
13. Preheat the oven to 200 degrees Celsius with top and bottom heat.
14. Heat oil in a pan over medium to high heat.
15. Sear the pork tenderloin for about four minutes.
16. Place the meat in a baking dish.
17. Distribute the pistachio mixture evenly over the tenderloin.
18. Press the crust firmly onto the meat.
19. Pour about 150 milliliters of vegetable broth into the dish.
20. Place the tenderloin in the oven and bake for about 25 to 30 minutes.
21. Heat the roasting fat in a pan over medium heat.
22. Sauté the onion rings for about five minutes.
23. Deglaze the onions with red wine.
24. Add 100 milliliters of vegetable broth.
25. Add a bay leaf to the pan.
26. Season the onions with salt and pepper.
27. Cover the pan and let the onions braise for about 15 minutes until soft.
28. Take the pork tenderloin out of the oven.
29. Let the meat rest for a short time.
30. Pour the pan juices from the baking dish over the onions.
31. Season the onions with vinegar and honey.
32. Serve the onions together with the pork tenderloin.

Nutrition per serving

kcal: 490
Protein: 34 g · Fett/Fat: 28 g · Carbs: 20 g