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

INGREDIENTS:

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

Salt and freshly ground pepper

FOR THE STUFFING:

1 tbsp of butter

100 gr of pistachio (without the skin)

1 apple (piled and cut in cubes)

FOR THE SAUCE:

6 tbsp of Extra Virgin Olive Oil (EVOO)

1 large onion (grated)

FOR DECORATION:

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

2 tbsp of brown sugar

HOW TO:

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?

 

Pork tenderloin with “Rakomelo”

Hello my friends. Today I’m giving you one of my favorite Greek, local recipes. It combines two of my favorite ingredients: pork tenderloin and Rakomelo. If you need more information on the “Rakomelo”, please visit my earlier posts. Also, you may find more information at the bottom of the page. Enjoy !

for four persons

750 gr pork tenderloin

2 leeks chopped into 2 cm

3 spring onions chopped

1/2 wine glass of Rakomelo

a few drops of Extra Virgin Olive Oil (EVOO)

3 garlic cloves sea salt 

FOR THE MARINADE:

4 tbsp of extra virgin olive oil

½ wine glass of Rakomelo

1 tbsp sweet pepper

3 garlic cloves  

HOW TO:

First we marinate the pork in a bowl with all the ingredients together.

We place our marinade in the refrigerator no more than one hour.

In a non-stick frying pan, we pour a few drops of olive oil and we sauté the meat with all the marinade ingredients. We fry them for about 10 minutes until the meat changes color.

Then, we extinguish with the other ½ wine glass of Rakomelo. We let it boil for another 10 minutes. If we notice that there is not enough fluid in the pan, we must add a little water so that the meat won’t stick.

Then we add the leeks and the onions and we let them boil for another 10 minutes. We add water if needed.

Season well and by now it should be tender enough. We serve along with white rice (the potatoes spoil its flavor, to my opinion).

*EXTRA TIP: For a real gourmet dish, you can sprinkle some almond fillets on your dish when serving.

 “RAKOMELO” – Stay healthy during the winter, having…fun!

Rakomelo is a Greek spirit made of honey following the process of sugar fermentation. Its production combines the Cretan spirit “Raki”(tsikoudia) or “tsipouro” with honey and several spices like cinnamon, clove, cardamon,  or other local spices.

It is produced mainly in the island of Crete but also in other Aegean islands and in mainland. It is consumed hot during winter since it’s a weapon against the cold and a very effective trick to keep you warm.

Another similar product of the island of Amorgos, is called “psimeni raki” and it is produced either with honey or with sugar.

When you buy a bottle of Rakomelo you must heat it a little bit and then serve it immediately.

Except the original, plain recipe, one can also find Rakomelo with orange, lemon and the PDO “mastiha” of the island of Chios. These three ingredients add extra flavour to the Rakomelo elevating it to high taste levels.