A Fancy Gluten Free Main Dish With Little Time & Effort

A Fancy Gluten Free Main Dish With Little Time & Effort

Every once in awhile we need to create a meal that will "WOW" others but are pressed for time. This is when it is a good idea to have a couple recipes in your repertoire that are simple to prepare but no one will ever suspect.

This Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin takes only a little over half an hour to prepare but looks and tastes ultra-gourmet.

Pistachios make for a perfect coating for meat and fish when on a gluten free diet. It crisps up well and adds flavor as well as nutrition.

Pistachios are cholesterol free, have no trans fats and are low in carbohydrates. Current research shows that eating pistachios daily may actually lower your risk of chronic disease such as heart disease. Aside from health benefits, pistachios are delicious!

Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Ingredients

cups raw unsalted pistachios use divided

cup dried cranberries

1 clove garlic

4 ounces goat cheese, at room temperature

salt & pepper

1 1 to 2 pound pork tenderloin

2 3 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees.

Toast cup pistachios in a small, dry skillet over medium high heat until they are toasted and fragrant, about 3 minutes. Set aside to cool slightly. Grind the remaining cup pistachios in a food processor until it resembles coarse corn meal. Pour into a plate and set aside.

Put the toasted pistachios into the food processor along with the dried cranberries and garlic. Pulse several times until the mixture is evenly ground. Add the goat cheese and pulse to combine well.

Butterfly the pork tenderloin by placing the tenderloin on a cutting board and slicing it lengthwise almost all the way through then opening it out like a book. Sprinkle the inside of the meat with salt and pepper. Spread the pistachio/cranberry/goat cheese mixture evenly on the meat leaving about a half inch border. Roll the tenderloin lengthwise and tie with butcher's string at about 2 inch intervals. Roll the tied tenderloin in the ground pistachios, pressing the pistachios onto the meat, until fully coated.

Heat the oil in an oven-proof skillet just large enough to hold the tenderloin until smoking hot. Place the tenderloin in the skillet and sear on all sides for 1 2 minutes or until browned. Place the skillet into the preheated oven and cook for 15 20 minutes or until the pork is cooked through. Temperature on an instant read thermometer should be 145 degrees for medium (still pink on the inside) and 160 degrees for well done.

Remove from the oven, place the tenderloin on a serving platter and let rest for 10 minutes.

Serves 4.

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