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    Do you love pistachios? How about mustard? Well this quick meal should satisfy your taste for both. I know, you’re thinking mustard and pistachios together what’s up with that? As you know by now I look for interesting combinations when it comes to cooking. I try to use as many things as possible from my cupboards, things that might not be enough to make something else, that little bit of whatever that you might otherwise toss out or let spoil.

    I had purchased a pork tenderloin to use in one of my other recipes, it was on sale so I bought one that was larger than was needed for one meal. I had some pistachios left when I made a batch of Pistachio/Anise Truffles and although I ate a bunch decided to try them with a protein dish. I also love mustard, any type of mustard and that little light lit in my head to try them together. So try it you most likely will like it.

    You will need:

    Pork Tenderloin – approximately 6 ounces/serving
    Pistachios – approximately ten nuts/serving crushed using a small food processor or mortar and pestle
    Flour – enough to dust the cutlets
    Sea Salt/Pepper – to taste
    Dijon Style Mustard – approximately one TBSP/serving
    White Wine – approximately 1/8 cup/serving
    Olive Oil – approximately one TBSP/serving

    Cut the tenderloin into 1 1/2 to 2 inch thick pieces, place them, cut side up, between two pieces of plastic film. Pound the pork so that they are reduced to 1/2 inch thick. You can use a meat pounder although I find that the bottom of a small sauté pan works fine. Once all the tenderloin is turned into cutlets, heat the olive oil in a sauté pan large enough to hold them without crowding. While the oil heats up to temperature season cutlets with salt and pepper and then dredge in the flour patting off any excess. Carefully place cutlets into the pan and sear on both sides to a light golden color is formed. Remove from pan and set aside, covered. Remove any excess oil from pan and deglaze with the white wine. Add the mustard and swirl or whisk to combine completely. Place the cutlets back into the sauce pan and turn once. Cover and simmer about 5 minutes then add the pistachios. Stir to combine and serve. Enjoy!

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    If you’ve been following my posts you will know that I like to mess around with different sauces. I had purchased a nice pork tenderloin the other day and, as usual, began to think of new ways to prepare it as soon as it was wrapped and handed to me by my favorite butcher. My brain went into hyper drive, sending messages bouncing back and forth. I wanted something unique using items already in my cooler.

    I like the taste of sweet/tart with many proteins. I have a bottle of Bonne Maman Cherry Preserves, you might remember I used them in my Meldonium recipe. You could use other brands however I find the taste here to be excellent, not too sweet, not to tart. So what to add to give this recipe a little punch? For some unknown reason mustard popped into my head. I have many different types of mustard and decided to use a Dijon style to see how it would fare. The outcome here was very pleasing I think you’ll like to try this one soon.

    You will need:

    Pork Tenderloin – Depending on how hungry you and your guest are one loin should feed two people.
    Cherry Preserves – approximately 1/3 cup per/serving.
    Dijon Mustard – approximately two TBSP/serving.
    Flour – enough for dusting the pork.
    Butter – approximately one TBSP/serving.
    Olive Oil – approximately 1 TBSP/serving.
    Apple Juice – approximately 1/4 cup/serving.
    Roux or cornstarch slurry – just enough to thicken final sauce.
    Sea Salt/Ground Pepper – to taste.

    You will need to remove any silver skin from the loin, it’s not hard but a tad time consuming if you haven’t done it before. Once the loin is cleaned of skin and excess fat but it into approximately 1 1/2 to 2″ pieces. Place the loin pieces cut side up between two pieces of cling film and press them down with your hand to about 1/2″ thick. Dust liberally with flour and pat off excess, let them rest until you notice that some of the flour has been absorbed, then repeat the dusting step. This will give you a nice crust when you sear the loins. In a sauté pan large enough to hold the pork without crowding sear on both sides until you develop a rich dark color. Remove from pan and hold. Remove any excess fat fro the pan and deglaze with the apple juice, I used apple juice because I had some extra but you can use water, it shouldn’t affect the taste too much.

    Once the apple juice has reduced by half add the cherry preserves whisking to incorporate. Add the mustard and continue whisking until completely incorporated. Add the butter and swirl the pan to emulsify the butter. Return the loin pieces to the sauce, cover reducing the heat to medium low and cook until internal temperature reaches 160 degrees F. Remove loin pieces from sauce and hold, covered, if the sauce does not leave a clear trail on the back of a spoon you will need to thicken it. Using the slurry or roux add small amounts and test to see that the sauce thickens to your liking. Return the loin pieces to the sauce, turning once or twice to coat.

    Serve immediately. A nice side would be a Cherry/Rice Pilaf, the recipe will be added here soon.

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