Pistachio-crusted pork tenderloin with broccoli and potatoes

Ingredients

For 1 serving

• Pork tenderloin130 g
• Pistachios15 g
• Mustard1 teaspoon
• Broccoli200 g
• Potatoes150 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: nuts, mustard,

In season: October – March

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Finely chop the pistachios with a knife or blender, without grinding them to powder.
2. Trim the silver skin from the pork fillet, season with salt and black pepper, brush it all over with the mustard and roll it in the pistachios, pressing so they stick.
3. Place it on the tray and roast for 20 minutes, until the crust is golden and the meat, pressed in the centre, is firm but still springy (pink and juicy inside).
4. Meanwhile break the broccoli into florets and peel the potatoes, cutting them into pieces of about 2 cm; steam them for 12 minutes, until easily pierced with a fork.
5. Heat the oil in a frying pan with the crushed garlic clove over medium heat for a minute, add the broccoli and potatoes, salt them and sauté for 2–3 minutes, until glossy and lightly golden; discard the garlic.
6. Rest the fillet for 3 minutes so the juices settle, then cut it into medallions and serve with the vegetables.