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
Put them in the Magic Bullet until crumbs
Made one tenderloin for the kids.. Just some rub
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.
Painted the tenderloin with the glue
Rolled and pressed into the pistachio crumbs and placed into a sheet of tinfoil
Started on the Mak using Apple pellets at 225 for 30 mins to catch some smoke
Finish at 400 until an internal temp of 160, pulled tented and rested
Sliced up and served with some sticky rice, beans and corn. Outstanding flavour from the pork.. Will be doing this again for Sure!
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