Pistachio Crusted Pork with Plum Sauce and Fried Leeks
Elevate your dinner table with this irresistible Pistachio Crusted Pork with Plum Sauce and Fried Leeks. This sophisticated recipe features tender pork tenderloin coated in a crunchy pistachio, panko, and Parmesan crust, seared to perfection and then oven-finished for a golden, juicy masterpiece. Complementing the nutty exterior is a tangy-sweet homemade plum sauce, crafted from ripe plums, honey, and red wine vinegar for a vibrant burst of flavor. To top it all off, crispy fried leeks add an indulgent crunch and visual flair. With its rich flavors and stunning presentation, this dish makes an ideal centerpiece for special occasions or a gourmet weeknight meal. Ready in just one hour, it’s a showstopping recipe that’s as delicious as it is elegant.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 cup Pistachios (shelled, unsalted)
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 1 tsp Black pepper
- 2 Plums (ripe, pitted, and diced)
- 2 tbsp Honey
- 1 tbsp Red wine vinegar
- 1 tbsp Sugar
- 1 cup Vegetable oil (for frying)
- 1 Leeks (sliced into thin strips)
- 2 tbsp Olive oil
Instructions
Preheat the oven to 375°F (190°C).
Trim any excess fat from the pork tenderloin and pat it dry with a paper towel.
In a food processor, pulse the pistachios until finely chopped. Combine the chopped pistachios, panko breadcrumbs, and Parmesan cheese in a shallow bowl.
In a separate bowl, beat the eggs. Place the flour in a third bowl and season it with salt and pepper.
Dredge the pork tenderloin in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with the pistachio mixture. Press lightly to ensure the coating sticks.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove from the oven and let it rest for 5-10 minutes before slicing.
While the pork is baking, prepare the plum sauce. In a small saucepan over medium heat, combine the diced plums, honey, red wine vinegar, and sugar. Cook, stirring occasionally, until the plums break down into a sauce-like consistency, about 10-15 minutes. Use a blender or immersion blender to puree the sauce if a smoother texture is desired. Keep warm.
To make the fried leeks, heat the vegetable oil in a medium pot over medium-high heat. Test the oil by dropping in a small piece of leek; if it sizzles, it’s ready.
Carefully fry the sliced leeks in batches until golden and crisp, about 1-2 minutes. Use a slotted spoon to transfer the fried leeks to a plate lined with paper towels. Sprinkle lightly with salt.
To assemble, slice the pork tenderloin into medallions and place on a serving plate. Drizzle with the warm plum sauce and top with a sprinkle of fried leeks. Serve immediately.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 20.6 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 241 mg | 19% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
