Pistachio-Crusted Pork with Steamed Baby Potatoes

Salty pistachios make a delicious crust for lean pork tenderloin in this healthy dinner recipe. Easy to make, this pork recipe is also very versatile. Steamed baby potatoes simply seasoned pairs nicely with this main.

Prep Time
20 min
Cook Time
15 min
35 min


Pork tenderloin

  • ¼ cup shelled and chopped raw unsalted pistachios, finely crushed

  • 2 tsp garlic powder

  • 1 tsp ground cayenne pepper

  • 1 tsp dried thyme

  • ½ tsp ground cinnamon

  • 1 egg

  • 20 oz pork tenderloin, trimmed

  • 1 tsp olive oil

Baby potatoes

  • 1 lb baby Yukon gold potatoes

  • 2 tsp olive oil

    1 tbsp finely chopped chives

    Sea salt and fresh ground black pepper, to taste


1. Preheat oven to 500°F.

2. In a small bowl, mix pistachios, garlic powder, cayenne, thyme and cinnamon; spread on a plate. In a separate small bowl, whisk egg with 1 tsp water. Brush pork with egg mixture, then press all sides of pork into pistachio mixture. 

3. Brush a roasting pan with 1 tsp oil. Transfer pork to pan and bake until an instant-read thermometer registers 145°F when inserted in center, about 15 minutes. Remove from oven, transfer to a cutting board and cover loosely with foil. Let rest for 10 minutes. 

4. Meanwhile, set a steamer basket in a pot and add enough water to reach bottom  portion of basket. Bring water to a boil, add potatoes, cover and reduce heat to medium. Steam until tender when pierced with a sharp knife, about 8 minutes. Transfer potatoes to a large bowl and toss with 2 tsp oil, chives, salt and pepper. Cut pork into medallions and serve with potatoes.

Nutrition Information

  • Serving Size 5 oz pork; 1/4 of potatoes
  • Calories 334
  • Carbohydrate Content 24 g
  • Cholesterol Content 121 mg
  • Fat Content 11 g
  • Fiber Content 3 g
  • Protein Content 33 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 113 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 2 g