pork tenderloin stuffed with apple and pistachios
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.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- frying pan
- meat hammer
- Kitchen twine
- oven dish
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 479kcal | Carbohydrates: 11g | Protein: 53g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 178mg | Sodium: 182mg | Fiber: 2g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 5mg | Iron: 3mg
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