Pistachio Crusted Pork Tenderloin with Cherry Balsamic Honey Wine Sauce

500 · March 18

Small 1# pork tenderloin, scored and seasoned w/ EVOO, Salt, pepper, and crushed pistachios. Cooked raised direct at 350* to 140* IT. Rested and loosely foiled, then sliced and served with a sauce of sweet and sour dried cherries, pinot noir wine, balsamic vinegar, and honey. Sides of twice baked potatoes, brussel sprouts and more pinot noir in the glass.

JohnInCarolina · March 18

Nicely done! It looks great and pretty easy.

SmokeyPitt · March 18

Wow! That is a fine looking meal!

Solson005 · March 18

Looks great! Did you end up using mustard or find a good method for getting the pistachios to stick? I still plan on make some version of this soon.

500 · March 18

We decided on a more elegant meal, since we were celebrating our wedding anniversary Saturday night.

It was the first time Mrs. 500 tried her hand at brussel sprouts. The bacon and shallots in them were a nice touch. She's got the twice baked potatoes down now too.

For the sauce, I modified this Martha recipe, adding 1 T. of honey, and substituting a young fruit forward Pinot Noir instead of the Port. I found that just pressing the crushed pistachios into the meat firmly, got them to stick on the oiled meat. The ones that were crushed to a fine dust did hold better than the larger pieces. Through the cook, I gingerly turned it. I think slower cooking at the raised grid helped to not burn the nuts, although the bigger ones did get scorched some. I used dried cherries because fresh are not in season. I'll try it again with fresh when they come around again. I think it was a decent first effort to modify an inside cook for the Egg, and would do it again.

Solson005 · March 18

Happy Anniversary!

That sounds like a good way of doing it., I was thinking going indirect and maybe turning it once or not at all to help with the fire reaching the pistachios and not burning them or having them fall off while turning. I like the pinot noir substitution.

I still need to try brussel sprouts I haven't had them in a long time and hated them back then.. bacon and shallots would be right up my alley. Did she make them inside or on the egg?

500 · March 18

Only the pork was Egged. The sauce and everything else was sans Egg.

Solson005 · March 18

Ok thanks, brussel sprouts are on the list but the pork is up at the top. I'll get to both of them eventually.

Jscott · March 18

Wow, talk about taking something plain and really amping it up.

Nicely done, I'll have to try this. I love the Brussel sprouts too, but I'm the only one in the house who does.

caliking · March 18

That's a great looking cook! I'll take a plate, please... but I'm not marrying you for it. Happy Anniversary, too!

@Solson005 + @lscott : brusells sprouts are a fav in our house, especially drizzled with some balsamic vinegar.

500 · March 19

Oh yeah, there was some balsamic in the Brussels as well. They were really good. And between them on Saturday and boiled cabbage on Sunday, I'm still blowing the trouser trumpet.

smokesniffer · March 19

sounds and looks, mighty fine.

Foghorn · March 19

Brussels sprout tolerance in my house is directly proportional to the amount of Asian Toasted Sesame salad dressing used to prepare them.

Charlie tuna · March 19

Brussels sprouts take some time to cook, i used them in a side yesterday, tossed them in with some thick sliced fresh mushrooms and banana peppers. Coated them with balsamic vinagerette dressing and garlic salt. Cooked high in the dome, over a spatchcocked chicken, cooking at 400 degrees. Came out good, the peppers overcooked, but were decent!!

Dyal_SC · March 20

Looks fantastic!

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Pistachio Crusted Pork Tenderloin with Cherry Balsamic Honey Wine Sauce

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