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Stuffed Pork Tenderloin in a Pistachio Rosemary Crust (Gluten Free)

Makes: 2 Pork Tenderloins| Prep Time: 20-25 minutes| Sear time: 3 minutes| Roast time: 22-30 minutes
Servings 6
Prep Time 20 minutes
Cook Time 33 minutes

Equipment

  • Instant thermometer
  • Mallet or rolling pin for pounding meat
  • Cellophane or plastic wrap
  • Kitchen string
  • Skillet or cast iron
  • Baking sheet
  • Mortar and Pestle, helpful but not necessary

Ingredients

  • 2 1.25-1.5 pound pork tenderloins, silver-skin removed
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons Morton Kosher Salt
  • 1 ½ teaspoons dried rosemary, gf 
  • ⅛ cup roasted and salted pistachios, chopped until mostly fine pieces**
  • ¼ cup of parmesan cheese or pecorino cheese, finely grated
  • ¼ cup mozzarella cheese, grated
  • ¼ cup sharp white cheddar cheese, finely grated
  • ¼ cup gluten free pesto, purchased or homemade 
  • ¼ cup sun-dried tomatoes, minced (if packed in oil, drained)
  • A handful or two of pistachios, chopped for outside
  • Avocado or olive oil

Instructions

  • On two cutting boards, slice each pork tenderloin lengthwise until ½ -¾ of an inch from slicing through. Unfold and lay flat. Cover with cellophane. Pound the meat until about ¼” thinner. Dry the meat thoroughly with paper towels and discard.
  • Mix the cheeses together in a bowl. 
  • In another bowl, or using a mortar and pestle, combine and crush the salt, pepper, rosemary, and pistachios. Pour half of the mixture into a small ramekin and reserve for the crust of the tenderloins. Sprinkle each tenderloin with half of the remaining pistachio mixture on the inside of the pork, leaving a ½” space free of any mixture.
  • Add a layer of cheese evenly across each piece of meat, leaving the same ½” edge free. Distribute the sun-dried tomato pieces across the cheese. Next add dollops of pesto evenly across the cheese layer, on both pieces of pork. 
  • Roll up each piece from one long side to the other and wrap kitchen string around and tie to secure.
  • Pour the remaining pistachio mixture on a large plate and roll each tenderloin in the mixture to coat evenly. Use the remaining chopped pistachios to fill in any missing spots. 
  • Preheat the oven to 400 degrees. 
  • Place the tenderloins an inch and a half apart on a lightly greased stone baking sheet or another baking sheet. Drizzle each with olive oil lightly. 
  • Bake in a 400 degree oven for 22-30 minutes or until internal temperature with an instant thermometer registers 145 degrees. Remove from the oven. If the tenderloins are not browned to your liking, proceed to the next step, or skip to final step.
  • Heat 2-3 tablespoons of high heat oil, like avocado oil or spray in a large skillet or cast iron. Sear each tenderloin, one at a time, on each side quickly over medium high heat, so the pistachios do not burn.
  • Remove to a platter, cover loosely with foil and let rest for 10 minutes before slicing into ½-¾” thick slices. Sprinkle a few more chopped pistachios over the platter or serving dishes. **If using unsalted roasted pistachios, increase the amount of salt to 2 teaspoons of Kosher salt.

Notes

A new favorite for my husband and I. This pork tenderloin requires a little more work with the pounding of the tenderloin and layering in the ingredients, rolling, and coating in the pistachio and rosemary crust, but it is restaurant quality every time. Serve with roasted potatoes for an easy accompaniment, or wild rice, some green beans, or artichokes. 
Course: Main Course
Cuisine: Italian
Keyword: gluten free pork tenderloin recipe, pork, pork tenderloin