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Lawrence Porcaro: "I added a package of shredded italian cheese to t…" Read More
10Ingredients
80Minutes
420Calories
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Description
This parmesan pork tenderloin is stuffed with a delicious pistachio parm ricotta filling and tons of herbs. It's a show stopping meal! This recipe is courtesy of How Sweets Eats.
Ingredients
US|METRIC
5 SERVINGS
- 2 boneless pork tenderloins (1.5 to 2 lbs each in size)
- kosher salt
- pepper
- 1/2 cup roasted, salted pistachios
- 8 oz. ricotta cheese
- 1/3 cup finely shredded Parmesan cheese
- 4 garlic cloves (minced)
- 1 large egg
- 1/2 cup fresh herbs (chopped, such as sage and parsley)
- brussels sprouts salad (for serving)
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Directions
- Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
- Place the pork on a cutting board and get a sharp knife. Slice it twice to open it up so I have a lot of space to work with. Start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. Place a piece of plastic wrap over top of the pork and use a meat tenderizer to pound it out to even thickness. Season the inside with salt and pepper. Repeat with the other tenderloin.
- Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, parmesan cheese, garlic and egg. Add a big pinch of salt and pepper. Stir to combine.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol200mg67% |
Sodium370mg15% |
Potassium1040mg30% |
Protein52g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A10% |
Vitamin C4% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lawrence Porcaro 3 years ago
I added a package of shredded italian cheese to the stuffing. and made a balsamic glaze to top it. It was amazing!