Pork tenderloin that you fill yourself with delicious pieces of apple, pistachio and thyme, a nice Christmas version of the roulade. The flavor of the pork combines wonderfully with the roasted vegetable casserole and the potato gratin.
In my nostalgic mood I looked at my photo albums from when I was young. My father often made pictures at special momentss. And so I got lots of pictures at Sinterklaas, birthdays, Easter, vacations with our tent and of course Christmas.
Together with my brother every year I wore our new beautiful clothes and our photo was taken in front of the Christmas tree, which my mother decorated in early December (Saint Nicholas barely made it back to his boat). Super nice because it was an annual tradition, at least until I was about twelve I guess. Here and there, there were pictures where my brother and I sat on the sled (in which case we had this lovely white Christmas) or at the Christmas dinner. It brought back warm memories of the Christmas dinners.
As I blogged yesterday, my mother often made a roulade. Thus inspired, I made this pork tenderloin filled with apple and pistachios and which I then rolled up like a roast and fried. By filling the pork became very tender and the kitchen smelled delicious because of the apple and nuts.
- you are going to fill the pork, try to get a nice thick piece. That way, you can fill it well with stuffing and tie it close.
- you fry the pork lion before you put it in the oven, to keep the juices inside and gives it a wonderful flavor to the outside.
- you cook the apples, but you don’t want applesauce, it is important that you use a good apple. In this case I used Granny Smith, which is slightly sour and yet sweet.
Recipe pork tenderloin stuffed with apple and pistachios
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