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Heart Health
Recipes
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Pistachio Pork Tenderloin
Chef Jim White, Casa Vieja Restaurant
1) Trim all the silver skin off the tenderloin. 2) Cut into 7 ounce portions. 3) Roll the cleaned tenderloins into flour. 4) Dip into beaten egg mixture. 5) Roll into 50% seasoned breadcrumbs and 50% ground pistachio nuts. 6) Heat whole butter and sauté on both sides. Finish in the oven until it hits 160° internal temperature. Ready to serve.
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