Pistachio Crusted Pork Tenderloin with Lingonberry Port Reduction
Local, pastured pork tenderloin in a savory crust with lingonberries, rosemary and port wine..
In a food processor, pulse together savory croutons, pistachios, garlic, sea salt, peppercorns, dried lemon peel, coriander and parsley.
Dip the trimmed and chilled pork tenderloin in a lightly beaten pastured egg, coating thoroughly.
Roll the pork in the crouton and nut mix, pressing with your hands to coat all surfaces. Transfer pork to the freezer for to set up while preheating both a skillet and the oven.
Quickly brown the pork on all sides in a skillet with olive oil to bond the egg and coating. Transfer to a 400 hundred degree oven and cook until medium. Transfer to a cutting board to rest for 5 minutes.
Meanwhile, fry sliced red burgundy onion, fresh rosemary and red pepper flakes in a little butter.
Add port wine and reduce by half. Add lingonberries and simmer 5 minutes.
Spoon sauce onto plate and place thick, bias-cut slices of pork on top. Dress with slivered onion tops.
