Pistachio-Lemon Crusted Pork Tenderloin with Creamy Leek Barley and Sautéed Green Beans

Name: Pistachio-Lemon Crusted Pork Tenderloin with Creamy Leek Barley and Sautéed Green Beans
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 21 oz pork tenderloin; 1/2 cup shelled pistachios; 1/3 cup breadcrumbs; 3 cloves garlic; 2 tsp lemon zest; 2 tbsp lemon juice; 1 tbsp Dijon mustard; 1 cup pearl barley; 1 1/2 cups leek; 3 cups chicken or vegetable broth; 1/3 cup grated Parmesan cheese; 10.5 oz green beans; 1/3 cup shallot; 2 tbsp butter; 3 tbsp olive oil; 2 tbsp fresh parsley; 1 tsp salt; 1/2 tsp black pepper

An original, well-rounded dinner featuring seared pork tenderloin medallions finished in the oven with an aromatic pistachio, garlic, and lemon crust, served over creamy leek barley with Parmesan and alongside sautéed green beans with shallot.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g pork tenderloin (limpio and cut en 8 medallones)
70 g shelled pistachios (without peel, chopped finely)
30 g breadcrumbs (preferiblemente fino)
3 cloves garlic (2 chopped, 1 thinly sliced)
2 cditas lemon zest (of lemon fresh)
30 ml lemon juice (freshly squeezed)
15 ml Dijon mustard (for adherir the crust)
180 g pearl barley (enjuagada)
180 g leek (solo parte blanca and verde clara, sliced finas)
720 ml chicken or vegetable broth (hot)
35 g grated Parmesan cheese (more a poco optional for servir)
300 g green beans (without puntas)
50 g shallot (chopped fina)
25 g butter (divided)
45 ml olive oil (divided)
10 g fresh parsley (chopped)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

682 kcal

Calories

41 g

Protein

34 g

Carbs

39 g

Fat

5 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree NutsMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin medallions dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2
In a small bowl, combine the chopped pistachios, breadcrumbs, 2 minced garlic cloves, lemon zest, parsley, 1 tablespoon olive oil, and a pinch of salt. Stir until the mixture looks moist and crumbly.
3
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 1 1/2 to 2 minutes per side, just until browned. Remove the skillet from the heat.
4
Brush the top of each medallion with Dijon mustard and press the pistachio mixture on top to form a crust. Transfer the skillet to the oven and bake for 8 to 10 minutes at 220 °C / 425 °F, until the pork is cooked through but still juicy. Remove and let rest for 5 minutes.
5
While the pork bakes, make the barley. In a medium saucepan, heat 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the leek and the sliced garlic clove, and cook for 3 to 4 minutes until softened but not browned.
6
Add the pearl barley and stir for 1 minute to lightly toast it. Pour in the hot broth, bring to a boil, reduce the heat, and cook partially covered for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy.
7
Turn off the heat and stir the Parmesan, lemon juice, and the remaining tablespoon of butter into the barley. Adjust with the remaining salt and pepper, stirring until silky.
8
In another skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallot and cook for 1 minute. Add the green beans and sauté for 4 to 6 minutes, until tender yet still vibrant. Season with a pinch of salt and pepper.
9
Serve a bed of creamy barley on each plate, top with two pistachio-crusted pork medallions, and add the sautéed green beans on the side. If desired, finish with a little extra Parmesan.

Chef tips

For a more defined crust, firmly press the pistachio mixture onto the mustard before baking. If the barley thickens too much, loosen it with a few extra spoonfuls of hot broth before serving.

Substitutions

You can swap the barley for short-grain rice or farro, adjusting the cooking time as needed. Green beans can be replaced with asparagus or broccoli. For a dairy-free version, omit the Parmesan and butter and add an extra drizzle of olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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