Pistachio Crusted Pork Tenderloin

Usually when I make Pork Tenderloin, I don’t really do a lot to it. I marinate it for a few hours in a mixture that includes orange juice and soy sauce and then roast it for about 45 minutes. I decided to change it up a bit last week and sneak in my new favourite spice, Cardamom (as well as a few other “C” spices). I think cardamom has such a distinct and delicious flavour. Not only that, but it has many health benefits as well. Being from the same family as ginger and turmeric, it has some anti-inflammatory properties and can be used to help with digestive issues. I’ve  also read that it can be used to help with coughs and colds, which I thought was interesting. In this recipe, I just added it to the sauce, but I think it really completes the dish.

Pistachio Crusted Pork Tenderloin

Pistachio Crusted Pork Tenderloin


  • 1 Lbs pork tenderloin
  • 2/3 Cups pistachios, shelled
  • 1 tbsp ground coriander
  • 2 tsp cumin
  • 1 tsp caraway
  • 2 oranges, juice only
  • 2 tbsp orange marmalade
  • 1/2 tsp ground cardamom


  1. Preheat oven to 375 ?
  2. Finely chop the pistachios and mix together with the coriander, cumin and caraway.
  3. Roll the pork tenderloin in the pistachio mixture making sure to coat well.
  4. Bake for 40 - 45 minutes until done, allowing to cool for 10 minutes before slicing.
  5. While the tenderloin is baking, whisk together the orange juice, orange marmalade and cardamom in a small saucepan. Bring to a simmer over medium heat and simmer for 5 - 10 minutes until thickened. Serve over the tenderloin.
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