Let's Talk BBQ

Recipes => Recipes => Pork Recipes => Topic started by: Scallywag on January 11, 2015, 07:30:52 PM

Title: Pistachio crusted pork tenderloin
Post by: Scallywag on January 11, 2015, 07:30:52 PM

Let me start by saying I used to hate pork tenderloin until I tried this, I always found it to bland and too dry. I was scouring the fridge and cupboards to come up with tonight's dinner and found a couple frozen tenderloins and a bag of salted pistachios left over from Christmas. So I shelled the pistachios
(http://tapatalk.imageshack.com/v2/15/01/11/72c65b5f3bf7243ea6ddf309399f0306.jpg)
Put them in the Magic Bullet until crumbs
(http://tapatalk.imageshack.com/v2/15/01/11/a53b22a6089bf2d521de1faaff6231ec.jpg)
(http://tapatalk.imageshack.com/v2/15/01/11/54b02e517dd2774c6fc3640b077c074a.jpg)
Made one tenderloin for the kids.. Just some rub
(http://tapatalk.imageshack.com/v2/15/01/11/afe9c797d44ae9d062238f6b1d1af386.jpg)
(http://tapatalk.imageshack.com/v2/15/01/11/d73bebd3fb1de2e2fb63ac4f25624dcd.jpg)
For the grown up tenderloin I needed some glue so I used 2 tbs of porchini balsamic, 1 tbs of honey and a few good dashes of Tabasco. I was trying to achieve a good combo of salty, sweet, saviury and a touch of heat.
(http://tapatalk.imageshack.com/v2/15/01/11/3f965bd6eb64b760e9d2efddedd8c269.jpg)
Painted the tenderloin with the glue
(http://tapatalk.imageshack.com/v2/15/01/11/073640f2905d6480627e37709e4df5e0.jpg)
Rolled and pressed into the pistachio crumbs and placed into a sheet of tinfoil
(http://tapatalk.imageshack.com/v2/15/01/11/dfc222aa75014865d551f456955d57bc.jpg)
Started on the Mak using Apple pellets at 225 for 30 mins to catch some smoke
(http://tapatalk.imageshack.com/v2/15/01/11/ad85b71207b5d0323b672d636d47e123.jpg)
Finish at 400 until an internal temp of 160, pulled tented and rested
(http://tapatalk.imageshack.com/v2/15/01/11/0de7324af8dcc17cadce6a6e2c2b009b.jpg)
Sliced up and served with some sticky rice, beans and corn. Outstanding flavour from the pork.. Will be doing this again for Sure!
(http://tapatalk.imageshack.com/v2/15/01/11/b95910e2afd072ab1f83727c28e0ca98.jpg)


Sent from my iPhone using Tapatalk

Title: Re: Pistachio crusted pork tenderloin
Post by: TMB on January 11, 2015, 07:48:32 PM

Dang that looks great Scally.  Nice use of pistachios

Title: Re: Pistachio crusted pork tenderloin
Post by: drholly on January 11, 2015, 08:12:40 PM

Oh boy that looks good!

I do have to admit, that I have found a number of ways to keep the tenderloin moist and enjoy it. But this one is new - I will be trying it soon! Bookmarked!

Thank you!

D

Title: Pistachio crusted pork tenderloin
Post by: Pappymn on January 11, 2015, 08:24:13 PM

I love pistachios. I like to brine pork for a few hours. I think it helps. If your family is willing, try 145 degrees IT. Nice cook buddy

Title: Re: Pistachio crusted pork tenderloin
Post by: HighOnSmoke on January 11, 2015, 09:33:27 PM

Awesome cook Scally!  I do like Pappy and take mine to 145 internal and they are always moist and tender. That
is if I grill them. If I Sous Vide them I will take them to 140 for 4 hours in the hot tub.

Title: Re: Pistachio crusted pork tenderloin
Post by: Las Vegan Cajun on January 11, 2015, 09:35:20 PM

Pork tenderloin looks great and I am one that also cooks pork to 145.   ;)

Title: Re: Pistachio crusted pork tenderloin
Post by: hikerman on January 11, 2015, 09:49:20 PM

Hey real nice Scally!  Very creative! I'd love a plate of all that!

Title: Re: Pistachio crusted pork tenderloin
Post by: ACW3 on January 11, 2015, 10:36:11 PM

Great job, Scally.  Love the use of pistachios.  I know my wife will love this one.

Art

Title: Re: Pistachio crusted pork tenderloin
Post by: muebe on January 11, 2015, 10:44:43 PM

145F here too!

Looks excellent Scally! I love pistachios and that looks great!

Title: Re: Pistachio crusted pork tenderloin
Post by: fishingbouchman on January 11, 2015, 11:09:15 PM

Oh ya!

Title: Re: Pistachio crusted pork tenderloin
Post by: sliding_billy on January 12, 2015, 02:49:59 AM

Beautiful loin.

Title: Re: Pistachio crusted pork tenderloin
Post by: Scallywag on January 12, 2015, 09:51:57 AM

Next time I will take it to 145 and not tell the wife  8)

Title: Re: Pistachio crusted pork tenderloin
Post by: SmokinKat on January 12, 2015, 02:52:17 PM

What a creative idea!  How was the texture with the pistachios?  Did it have a little crunch?

Title: Re: Pistachio crusted pork tenderloin
Post by: Scallywag on January 12, 2015, 04:41:25 PM

Quote from: SmokinKat on January 12, 2015, 02:52:17 PM

What a creative idea!  How was the texture with the pistachios?  Did it have a little crunch?

Texture was really good.. not as crunchy as breading but I really liked it.