Pistachio Crusted Pork Medallions

If you were wondering what to make with the fabulous Roasted Carrots with Vadovan Yogurt Sauce (Tuesday’s post) then this is the ticket.  My go to for easy weeknight pork dishes is usually my Crusted Pork Tenderloin but it was starting to bore me a bit.  Sometimes when you include a recipe in your rotation too much it’s a good idea to bench it for a while – then when you reintroduce it to the mix it will feel like new again!  I had been seeing a lot of carrot dishes with crunchy, salty pistachios on top so I knew the two would go well together.  Using the nuts as part of the breading I coated the pork and first browned it in the pan and then finished it off in the oven so it was evenly cooked.  The result is a super crunchy crust – almost schnitzel like but with a nutty edge.  I did some polenta as a bed with the carrots on the side and the whole thing comes together in 30 minutes.

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I hope those of you in the reach of this reportedly epic snow storm have a safe and warm weekend.  Expect lots of slow cooker and warming recipes on the blog in the next couple of weeks as I will be doing LOTS o’ cooking.  DC doesn’t really do snow so the grocery stores are already completely bare – this is when having a well stocked pantry and basically a wine store in your basement really pays off!   What are you all planning on making to keep you warm and from going stir crazy??

Pistachio Crusted Pork Medallions (printable version at the end of the post)

Inspiration:  a new way of doing weeknight pork
Special Equipment:  none

  • 1 pound pork tenderloin, cut into 1 inch slices
  • 2 to 3 tablespoons dijon mustard
  • 1/2 cup breadcrumbs
  • 1/2 cup finely chopped pistachios
  • 2 to 3 tablespoons olive oil

Preheat your oven to 400 degrees.  In a shallow bowl mix the breadcrumbs with the pistachios and set aside.  Season the pork medallions with salt and pepper and then coat with the mustard.  Press each medallion into the breadcrumb and pistachio mixture, making sure all sides are crusted.  Place on a lined baking sheet (I used wax paper).

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In a large skillet heat the olive oil (enough to coat the entire pan) over medium high heat.  Place the medallions in the pan (if they don’t all fit do this in batches – the pork will shrink a bit once they have cooked so you can fit them all once browned to go into the oven).  Cook for 2 minutes per side until nicely browned and then place in the oven to roast for 10 more minutes or until they have reached 145 degrees.  Let rest for a couple of minutes then serve.

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Pistachio Crusted Pork Medallions

  • Servings: 4
  • Time: 15 minutes
  • Print

Special Equipment:  none

  • 1 pound pork tenderloin, cut into 1 inch slices
  • 2 to 3 tablespoons dijon mustard
  • 1/2 cup breadcrumbs
  • 1/2 cup finely chopped pistachios
  • 2 to 3 tablespoons olive oil

Preheat your oven to 400 degrees.  In a shallow bowl mix the breadcrumbs with the pistachios and set aside.  Season the pork medallions with salt and pepper and then coat with the mustard.  Press each medallion into the breadcrumb and pistachio mixture, making sure all sides are crusted.  Place on a lined baking sheet (I used wax paper).  In a large skillet heat the olive oil (enough to coat the entire pan) over medium high heat.  Place the medallions in the pan (if they don’t all fit do this in batches – the pork will shrink a bit once they have cooked so you can fit them all once browned to go into the oven).  Cook for 2 minutes per side until nicely browned and then place in the oven to roast for 10 more minutes or until they have reached 145 degrees.  Let rest for a couple of minutes then serve.

2 Comments

  1. Tia says:

    Without the snow and the pistaccios (haven’t seen them around here for ages!), I think I’ll try it with peanuts and let you know how this Venezuelan-hard-times version turns out on a bed of orzo or mashed potatoes, with the carrots -of course.

    Like

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