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Pork Tenderloin W/ Rice, Ginger, Pista




Source of Recipe


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List of Ingredients





2 jalapeño peppers
1 1/3 cups chopped pistachios (divided use)
Olive oil
1 pork tenderloin, about 1 ½ pounds
Salt and pepper to taste
Dijon mustard
Brown sugar
1 medium onion, sliced and chopped
2 tablespoons butter
1 tablespoon grated ginger
Fresh rosemary
1 cup rice
1 cup cream




Broil peppers until blistered; place in a plastic bag and let steam 20 minutes.

Preheat oven to 350 F.

Roast pistachios in a large skillet with a little olive oil, stirring, until some are brown.

Cut tenderloin two-thirds of the way through until it lies flat. Sprinkle with salt and pepper and rub both sides with mustard and brown sugar.

Sauté onion in butter until soft.

Peel and seed jalapeños.

Combine 1 cup pistachios, ginger, onion, a little brown sugar and chopped rosemary leaves with 1 chopped jalapeño; pack about a third of the mixture into the tenderloin. Roll and tie tightly with kitchen twine. Sauté tenderloin in olive oil until brown. Place in the oven and bake about 20 minutes.

Cook rice according to package directions. Add some of the onion mixture to the rice when it is done, plus a little olive oil if the rice seems dry.

Mix cream, remaining onion mixture and remaining jalapeño in food processor. Add salt, pepper, 1/2 teaspoon mustard and a few more pistachios. Heat to just boiling. Place rice and tenderloin slices on a plate and pour sauce over. Sprinkle with a few pistachios and add a sprig of rosemary. Makes 4 servings.


Recipe