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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pork tenderloin stuffed with apple and pistachios
- meat hammer
- Kitchen twine
- oven dish
- 2 tablespoons butter
- 2 tablespoons oil
- 1 onion finely chopped
- 1 sour apples like granny smith peeled, the core taken out and cut into small cubes.
- 1 teaspoon dried thyme dried
- 3 tablespoons pistachios chopped
- 1 kg pork tenderloins thick approximately 750 - 1 depending on your dinner guests
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 430 °F (220 °C).
- Melt 1 tablespoon butter and 1 tablespoon of oil in a pan.
- Fruit the onion until it becomes glazy on low heat, then add the apple cubes and thyme.
- Bake for about 1 minute, then stir in the pistachios.
- Remove the mixture from the pan and place in a bowl.
- Cut the pork tenderloin in half, but not through and through, so you can open it.
- Put the meat on the cutting board and cover with a plastic foil.
- Beat with a meat hammer so the meat flattens and you get a bigger area for spreading the filling.
- Divide the apple mixture over the middle and roll the pork tenderloin.
- Bind the roll with twine, so it won't fall apart.
- Season to taste with salt and pepper.
- Melt the butter with the remaining oil in the pan and fry the meat until it has a nice brown color.
- Place the pork in a baking dish that you rub with oil and bake for 25 to 30 minutes in the oven.
- Let stand for 5 minutes before you slice the stuffed pork.