Entree: United States – Pistachio-Crusted Pork Tenderloin with Cherry Basmati Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

- 1 pork tenderloin, approx. 1.5 lb (680 g) total
- 1 cup (185 g) basmati rice, rinsed and drained
- 3/4 cup (112 g) dried cherries
- 1/2 cup (70 g) shelled pistachios, finely chopped, divided
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, minced, about 2 tbsp (20 g)
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1 tsp (5 ml) honey
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (8 g) chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). Pat pork dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. In a small bowl mix Dijon mustard and honey, brush evenly over the pork.
2. Press half of the finely chopped pistachios onto the mustard-coated pork to form a crust. Heat 1 tbsp (15 ml) olive oil in an ovenproof skillet over medium-high heat and sear pork 2 minutes per side until golden.
3. Transfer skillet to the oven and roast 12–18 minutes, or until internal temperature reaches 145°F (63°C). Transfer to a cutting board and rest 10 minutes before slicing.
4. While pork roasts, melt 2 tbsp (28 g) butter with 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Sauté shallot until translucent, 2–3 minutes. Add basmati rice and toast 1 minute.
5. Stir in chicken broth, dried cherries, remaining 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) pepper. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit covered 5 minutes.
6. Fluff rice, stir in remaining chopped pistachios, apple cider vinegar, and parsley. Slice pork and serve atop or alongside the cherry basmati rice.