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Pistachio Crusted Tenderloin with Balsamic Glaze

serves
4
prep
20
cook
30
difficulty
Medium
ingredients
  • 500g Nature's Fresh grassfed tenderloin, trimmed
  • 2 tbsp extra virgin olive oil, divided
  • 3 garlic cloves, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh parsley, chopped (optional)
  • ¼ cup pistachios, finely chopped
  • Salt and pepper, to taste
  • For the Roasted Vegetables:
  • 1 large sweet potato, cubed
  • 1 red onion, cut into wedges
  • 2 carrots, sliced into thick rounds
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1-2 tbsp extra virgin olive oil
  • A few fresh rosemary and thyme sprigs, optional
  • Salt and pepper, to taste
  • For the Balsamic Glaze:
  • ⅓ cup balsamic vinegar
  • 1 tbsp maple syrup
method
  • In a small bowl, combine the minced garlic, chopped herbs, and pistachios. Add 1 tbsp of extra virgin olive oil, salt, and pepper, mixing well to create a coarse paste.
  • Pat the tenderloin dry and season it all over with salt and pepper. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Sear the tenderloin for 2-3 minutes on each side until golden brown.
  • Remove the tenderloin from the skillet and place it on a baking sheet lined with parchment paper.
  • Press the herb and pistachio mixture onto the top of the tenderloin, coating it evenly.
  • Preheat your oven to 200°C.
  • Toss the sweet potatoes, red onion, carrots, and zucchini in olive oil, salt, pepper, and a few sprigs of rosemary and thyme. Spread the vegetables around the tenderloin on the baking sheet.
  • Roast in the oven for 15-20 minutes or until the tenderloin reaches your preferred doneness (around 57°C/135°F for medium-rare) and the vegetables are tender.
  • Add the cherry tomatoes in the last 5 minutes of roasting for a burst of sweetness.
  • While the tenderloin and vegetables are roasting, add balsamic vinegar and maple syrup to a small saucepan over medium heat. Simmer for about 10 minutes, stirring occasionally, until the glaze has reduced by half and thickened.
  • Let the tenderloin rest for 5 minutes after removing it from the oven, then slice it into medallions.
  • Arrange the roasted vegetables on a platter, top with the tenderloin slices, and drizzle with the balsamic glaze. Garnish with extra fresh herbs if desired.
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