Stuffed Tenderloin with Aegina’s pistachio

Cooking with fruits and nuts is a gourmet venture for most people… It sounds like a “scary” idea but really, once you try it you will find it ingenious and fun. Here, I’m giving you a special recipe made with pork tenderloin, apples and pistachio from the Greek island of  Aegina.

Aegina’s pistachio is a P.D.O (Protected Designation of Origin) product.

It is rich in proteins (26,5% to 28,4%), oils (52,1% to 53,8%),

sugar ( 5,3% to 6,5%) and its nutritional value per  100 gr is: protein:

12 gr, calories: 340, fat 29 gr, carbohydrates: 8 gr, fiber: 2 gr.

Of course, if you cannot find the original Aegina’s pistachio, you can use any other kind is available near you.

So, don’t be afraid to venture this recipe.

Ask your friends to taste it and I’m sure that they will love it, thus they will love you even more. Enjoy…

Stuffed Tenderloin with “Aegina” pistachio & apples

For four persons


2 pieces of pork tenderloin (appr. 1 ½ kilo)

Salt and freshly ground pepper


1 tbsp of butter

100 gr of pistachio (without the skin)

1 apple (piled and cut in cubes)


6 tbsp of Extra Virgin Olive Oil (EVOO)

1 large onion (grated)


2 apples (1 red, 1 green) cut into rounds

2 tbsp of brown sugar


Thoroughly wash the meat and dry it on a piece of paper.

Season it well. Using your hands, open the two pieces of meat wide and hardly press it against the table, so that it becomes slim enough.

Place the two pieces of meat one under the other on a foil, in a way they form a rectangle.

In a frying pan and on a medium heat, melt the butter and sauté the apple cubes. Pour in the pistachio as well with a little water and leave them to boil for a few minutes, just until the apple is soften enough.

When ready remove from heat and slowly pour the stuffing in the centre of both pieces of meat starting from the top to the bottom.

Gently roll the meat, encircling the stuffing inside, forming a cylinder.

Use a culinary string to tie the meat to secure that the stuffing will stay inside.

If you don’t have a string you can use four or five toothpicks (just remember to remove them when serving).

With a brush, coat the meat with some olive oil.

Bake the tenderloin in a preheated oven in 180oC for 40 minutes (it depends on the meat’s size).

When ready, move it to a large plate and cut the meat into slices.

Take all the juice from the baking pan and pour it over the slices.

Last but not least, in a casserole or frying pan, warm the brown sugar with the olive oil on a low heat.

Sauté the apple rounds for a few minutes (be careful not to melt them, they must be firm) and use them to decorate your plate. Place them all around the meat.

That’s it. Now, be frank, it wasn’t too difficult, was it?



KADAIFI (or KATAIFI)-Delicious Greek pastry


500 gr “kadaifi” dough

1 cup of Aegina pistachio, minced

250 gr butter of milk (or simple butter)

¼ cup of sugar

1 tbsp cinnamon

For the syrup:

4 cups of water

6 & 1/2 cups of sugar

1 lemon skin       

2 cinnamon sticks

1 tsp of honey

¼ cup of Aegina pistachio, minced for decoration


Preheat oven to 350 degrees F.

Unravel the “kadaifi” dough and divide into 5 equal pieces and those 5 pieces into 6 smaller ones.

In a bowl, mix together the cinnamon, pistachio and sugar.

Soften the butter into a small casserole. Be careful not to burn it.

With a brush, butter the first piece and place in the middle a tsp of the mixed ingredients (cinnamon,pistachio etc)


Roll it, closing both edges so that the filling stays inside. Don’t roll it very firmly, more like a caress.

Continue the process with the rest of the dough pieces.

Place all of them into a well-buttered baking pan and sprinkle with the rest of the butter.

Cover them with a silver foil and bake into a preheated oven in 160 C. for 30 minutes. Uncover and continue baking for another 30 minutes.

Take the pan out of the oven and leave it to cool down. Prepare the syrup.

Boil all the ingredients for 5-7 minutes. Take it off the heat and with a large spoon slowly pour it on the “kadaifi”.

Finally, sprinkle with the pistachio for decoration. Leave it to cool down and serve into small pieces. If you like, you can assort it with vanilla ice cream. It’s simply D-E-L-I-C-I-O-U-S !!!

Pistachio-The Greek “treasure”

Pistachio trees have been cultivated in the Greek island of Aegina since 1860, later spreading to other parts of Attica and Greece.

Throughout Aegina, the dominant variety is known by the name ” Aeginis”, or “koilarati” meaning ” round”, a variety considered high-yielding.

The climate of the island is ideal and the soil composition is unique. This is the reason for the exceptional flavor and aroma of the Aegina’s pistachio.

The exclusive right to identify the pistachio as “Aegina pistachio” was secured

by the E.U. regulation of 1263/96, protecting the local pistachio from those of other regions.

Please, follow my next post for one of the most famous and delicious Greek pastries: