You know how when you walk into the grocery store and all you hear are screaming children, pushing their little “child-sized” carts and you wonder for a second, “Wait, who allowed this to be acceptable?” And then you walk over to the wine section and it’s a little nook where the whole world just seems a little more calm and quiet and there is light flute music playing in the background all of the sudden? You know how that happens sometimes?
Well, that may just be me. But being surrounded by wine makes that happen sometimes. I won’t apologize.
In the other times, fancy food does that to me. Especially when someone else is making it. But, if I’m really bored with casseroles and boring home foods, I like when I can jazz up a plate a bit.
It’s the little things, really.
I won’t apologize.
Some would say I’m boujie… I would say I’m me.
Pistachio and Herb-Crusted Pork Loin
4 Pork Tenderloin Chops, boneless (about 1 in. thick)
¼ Cup Extra Virgin Olive Oil, plus extra for searing
Black Pepper, Italian Seasoning, Ground Coriander
1 Cup Pistachios, ground
Salt, to taste
Season both sides of the pork chop with black pepper, Italian seasoning, and ground coriander (if available). Drizzle (that’s a funny word) the olive oil on both sides of each pork loin and allow them to marinate in the fridge. An hour is good but up to about 4 hours for pork, according to this nifty website.
3 oz. Pomegranate Juice (half of the “small” bottle)
2 Tablespoons Coconut or Olive Oil
1 Tablespoon Balsamic Vinegar
1 Heaping Spoon Honey
½ Tablespoon Each: Black Pepper, Italian Seasoning, Ground Coriander
1 Tablespoon Corn Starch
Combine all of the ingredients in a saucepan over medium heat and bring to a boil. Stir well to combine and cook for about 5-10 minutes. Let the glaze simmer on low until you are ready to serve. It will thicken and get super delicious.
When you’re ready to cook the pork, preheat your oven to 375 and add approximately 2 tablespoons of Olive Oil to a large skillet over medium-high heat. It needs to be hot enough to sear both sides of the meat quickly.
Pour the pistachios in a shallow dish or pan and press each tenderloin chop into the nuts to get it good and crusty. I chose to only “crust” one side but if you are coo-coo for nuts, then by all means, go nuts.
When the skillet is good and hot, carefully lay each loin chop into the oil, crust-side down. If you choose do this “un-carefully,” then you’re dumb and you’ll be a culinary wild animal.
You do you.
Depending on the thickness, allow each side about 3 minutes to sear. After you’ve flipped and seared the other side, place your oven-safe skillet straight into the oven.
Roasting the pork this way seals in the flavor you’ve marinated into it and makes your dinner time oh so delightful.
Allow the pork to “chill out” in there for about 8-10 minutes. Using a meat thermometer, make sure the internal temperature is at about 160, so that you know you won't die of Ebola.
Apply the Pomegranate Glaze to everything on your plate like you’re Mother Theresa applying food stamps to the projects.
I hope everyone who isn’t Jewish or allergic to nuts enjoys this recipe! And if you are either, there’s always Epi-Pens and conversion.