Cheesy Pistachio Pork Tenderloin
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Serves: Serves 4
 
Cheesy Pistachio Pork Tenderloin with Grilled Broccoli and Grape Tomatoes. Served with Cheddar Mashed Potatoes.
Ingredients
  • 1 Pork Tenderloin
  • 1 cup flour
  • 1 1/2 cups panko
  • 1 cup Sargento Chef Blends 4 State Cheddar Cheese
  • 3 oz. pistachios with shells
  • salt and pepper
  • 2 eggs
  • 4 tablespoons water
  • oil
Instructions
  1. Remove the silver skin from the pork tenderloin.
  2. Cut into 1 1/2 inch pieces.
  3. Pound the pieces to about 1/3 inch thick.
  4. Season with salt and pepper.
  5. Beat the eggs in a bowl big enough to dredge the cutlets into. Add the water.
  6. Put the flour on a plate or a piece of waxed paper.
  7. Chop the pistachios. Put them on another piece of waxed paper with the panko and Sargento Chef Blends 4 State Cheddar Cheese.
  8. Dredge the cutlets in the flour, then the eggs. Then dredge the cutlets thru the panko mixture pressing the cheese and pistachios into the meat. Place on a cookie sheet that is lined with waxed paper or parchment paper. Refrigerate for at least 20 minutes to set the coating.
  9. Place a little oil in a skillet. Cook the cutlets over medium heat until browned. Drain on a paper towel.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/07/18/cheesy-pistachio-pork-tenderloin-with-grilled-broccoli-and-grape-tomatoes/