WWED? (What Would Eggers Do?)Pistachio Crusted Pork Tenderloin with Dark Cherry Balsamic Honey Sauce

500

Check this video out at the 6:30 mark; a special he makes; Pistachio Crusted Pork Tenderloin with Dark Cherry Balsamic Honey Sauce
http://dinersdrive-insanddives.blogspot.com/2010/10/made-to-order-dv1007h.html
Sounds similar to @smokesniffer 's Pork Tenderloin with Black Berry Sauce recipe.  I'm going to attempt this, riffing on smokesniffer's sauce and the sauce here.  What do y'all think?  I'm thinking I may need to have a little Dijon mustard on the pork tenderloin to help keep the pistachios glued on.  How would you pull this off, so that all the flavors orchestrate together?

gdenby

I would expect the Dijon to work as a glue. but the flavor might not be quite right w. whatever sauce you use. Make the sauce, taste, mix in a little mustard, see if anything changes. If it doesn't seem right, rub the tenderloin w. a neutral, or pistachio oil if you have some. That should hold the crust, assuming the crust is crushed fine.

Good luck. I've done pistachio crusted lamb, and it was great.

500

Maybe then just some EVOO, salt and pepper, and the crushed pistachios for the rub.

Solson005

How about using a little bit of the sauce to get the pistachios to stick? You could even just use the wet ingredients. I already have this weekend's menu planned, but i will try it next week and make a post about my findings. It sounds tasty and I love the blackberry one.