Parmesan Pistachio Stuffed Pork Tenderloin.

This parmesan pork tenderloin is sponsored by the National Pork Board! Parmesan pistachio pork tenderloin is what’s for dinner tonight!  This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen. Today I’ve partnered with the […]

The post Parmesan Pistachio Stuffed Pork Tenderloin. appeared first on How Sweet Eats.

This parmesan pork tenderloin is sponsored by the National Pork Board!

Parmesan pistachio pork tenderloin is what’s for dinner tonight! 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen.

stuffing pork tenderloin

Today I’ve partnered with the National Pork Board and their Pork as a Passport Campaign to bring you this delish stuffed pork tenderloin recipe. Pork tenderloin is so underrated. We love it as a weeknight meal, and it doesn’t take very long to cook either. Bonus! 

pork tenderloin ready for the oven

Pork tenderloin is also incredibly lean, making it one of our favorite meats for dinner. And we’re not alone! Pork is the number one consumed protein globally, and it really allows you to explore different cultures when it comes to cooking, especially when we’re not traveling as much. I’ve made many versions in this past, and it’s a great way to elevate your weeknight meal with tons of flavor. It feels special!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

If you’re looking for inspo, I’ve made this fig and gorgonzola stuffed pork tenderloin, this grilled thai pork tenderloin and this apple, squash and goat cheese stuffed pork tenderloin. Oh and this wonderful holiday pork tenderloin too. They are all dreamy!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I’m excited to add this new one to the list. Pork is a fantastic way to transport you from your kitchen and experience exciting new flavors and dishes from cultures around the world. It’s also such a versatile cut of meat, one that can continuously bring a whole new life to the dinner table.

That’s why we’re making this parmesan pistachio pork tenderloin today! It is absolutely loaded with flavor – while using minimal ingredients. That’s a must during this busy season. 

Yes!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I absolutely LOVE the parmesan pistachio combo. Let me tell you how it goes down!

I find that throwing the pistachios in a food processor makes them the perfect consistency. So we combine the pistachios with ricotta and parmesan cheese to make the most incredible filling. It’s cheesy and nutty and savory and delicious. You can eat it with a spoon, but we’re going to stuff it in the pork tenderloin. 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I chop a ton of herbs – things like parsley and sage, though you can use what is in season! – to throw in the filling too. This combination is also ridiculously flavorful and adds wonderful aromatic value too. 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Another reason I love pork tenderloin? The options for side dishes are endless. You can serve this with some roasted vegetables or even mashed potatoes. You can throw it on top of a salad. If you’re utilizing leftovers, you can even throw it on a sandwich! 

It’s a sure fave! 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Parmesan Pistachio Pork Tenderloin

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Parmesan Pistachio Stuffed Pork Tenderloin

This parmesan pork tenderloin is stuffed with a delicious pistachio parm ricotta filling and tons of herbs. It's a show stopping meal!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 to 6
Author How Sweet Eats

Ingredients

  • 2 boneless pork tenderloins, 1.5 to 2 lbs each in size
  • kosher salt and pepper
  • ½ cup roasted, salted pistachios
  • 8 ounces ricotta cheese
  • cup finely parmesan cheese
  • 4 garlic cloves, minced
  • 1 large egg
  • ½ cup chopped fresh herbs, such as sage and parsley
  • brussels sprouts salad, for serving

Instructions

  • Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
  • Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. I place a piece of plastic wrap over top of the pork and use a meat tenderizer to pound it out to even thickness. Season the inside with salt and pepper. Repeat with the other tenderloin.
  • Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, parmesan cheese, garlic and egg. Add a big pinch of salt and pepper. Stir to combine.
  • Divide the mixture evenly between the 2 tenderloins. Spread the ricotta mixture on top of the pork, leaving 2 inches or so around the edges so you can roll it up. Sprinkle the chopped herbs on top.
  • Tightly roll up the tenderloins and tie each with kitchen twine. Season the entire outside with the salt and pepper.
  • Place the pork on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees F. Let the pork rest for 20 minutes before slicing.

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Throw it in the dinner rotation! Because FLAVOR.

The post Parmesan Pistachio Stuffed Pork Tenderloin. appeared first on How Sweet Eats.

La Buvette Terrine

It amuses me when people talk about snooty people sitting around, leisurely eating pâté, because pâté is rustic, country fare, not considered fancy in France. While pâté can have a pastry-type crust (pâté en croûte) and some are a little fancier than others, the cousins of pâté, terrines, are truly down-to-earth. They can be baked in a special mold (you can come across them at…

It amuses me when people talk about snooty people sitting around, leisurely eating pâté, because pâté is rustic, country fare, not considered fancy in France. While pâté can have a pastry-type crust (pâté en croûte) and some are a little fancier than others, the cousins of pâté, terrines, are truly down-to-earth. They can be baked in a special mold (you can come across them at French flea markets for around 5 bucks, like the one I used here), they can also be baked in any ovenproof bowl, which I did with this terrine. So there’s no excuse not to sit around and eat pâté, or terrine, all day. And not only is this one incredibly easy, it’s also one of the best terrines I’ve ever had.

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Mini Swedish Meatballs with Mashed Potatoes

Mini Swedish Meatballs with Mashed PotatoesOur recipe today is one of my favorite meatballs ever – our Mini Swedish Meatballs over Mashed Potatoes. I love how soft and flavorful Swedish meatballs are. The secret to the recipe is in the milk soaked …

Our recipe today is one of my favorite meatballs ever – our Mini Swedish Meatballs over Mashed Potatoes. I love how soft and flavorful Swedish meatballs are. The secret to the recipe is in the milk soaked bread that makes the meatballs extra soft and the addition…
CLICK HERE FOR THE RECIPE
Most Recent

Coconut Curry Pork Meatballs.

These pork meatballs are sponsored by the National Pork Board! We are living for these coconut curry pork meatballs! This sauce… oh my gosh – this sauce. The juicy meatballs. Everything served over fragrant jasmine rice. It’s absolutely perfect and a wonderful weeknight meal to introduce some flavor into your kitchen! Yes oh yes oh […]

The post Coconut Curry Pork Meatballs. appeared first on How Sweet Eats.

These pork meatballs are sponsored by the National Pork Board!

We are living for these coconut curry pork meatballs!

coconut curry pork meatballs

This sauce… oh my gosh – this sauce. The juicy meatballs. Everything served over fragrant jasmine rice. It’s absolutely perfect and a wonderful weeknight meal to introduce some flavor into your kitchen!

coconut curry pork meatballs with jasmine rice

Yes oh yes oh yes. 

These flavors are some of my favorite to transport me out of the kitchen. It’s no secret that I love a coconut curry sauce – this thick and creamy, flavorful spiced broth for the meatballs is out of this world. I’d be lying if I told you I didn’t also drag fresh, fluffy sourdough bread through the sauce. 

But that’s neither here nor there. 

ground pork with garlic, ginger and scallions

Today I’ve partnered with the National Pork Board, highlighting their Pork as a Passport campaign to share this delicious meal.

Um, I don’t think it’s any secret that I loooove pork. Pretty sure the base of this blog was built on pork, right? Those were the days. 

browned pork meatballs

Growing up, my mom made pork chops practically once a week. They were one of my favorite meals that she made (I shared them here!) and it was easily the best dinner of the week. Since then, pork has always been a staple for us. Did you know that pork is the number one consumed protein globally? I had no idea, but I’m very excited to be in on that trend. We all know I’m often late to the game.

This time, I’m early! And since it’s the number one protein, it really allows you to explore different flavors and cultures when it comes to cooking!

coconut curry pork meatballs

I love that there are so many different cuts of pork and even more so – a variety of ways to prepare pork. It’s basically an experience that brings people together in the kitchen. Pork is so versatile too. I’ve used an array of flavors here on the blog in my past pork recipes, but adding in a coconut curry twist may be my favorite one yet. Yessss, I know, it just seems that EVERYTHING is my favorite (but really, it is).

These are no different.

coconut curry pork meatballs

The meatballs are flavored with garlic and ginger and green onions. The sauce is made with red curry paste and canned coconut milk, plus a heavy-handed squeeze of lime. It’s seriously the perfect combination. 

coconut curry pork meatballs with coconut rice

Meatballs have definitely been a thing for us this year – I’ve shared a ton on the blog and you have loved them too. They are just so easy, feed many, and you can have fab leftovers. You can also use the meatballs in different ways – like sandwiches or over rice or pasta. Really, the options are endless. 

So hello, dinner tonight! 

coconut curry pork meatballs

Coconut Curry Pork Meatballs

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Coconut Curry Pork Meatballs

These pork meatballs and browned and served over jasmine rice with an incredible coconut curry sauce. Irresistible.
Course Main Course
Cuisine American
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

meatballs

  • 1 1/2 pounds ground pork
  • 1 large egg
  • cup seasoned panko breadcrumbs
  • ¼ cup chopped cilantro
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh minced ginger
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper

sauce

  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 3 tablespoons red curry paste
  • 2 14 ounce cans full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro, for topping
  • 2 sliced green onions, for topping
  • 2 cups cooked jasmine rice, for serving

Instructions

  • Place the pork in a large bowl. Add in the egg, breadcrumbs, cilantro, onions, ginger, salt and pepper. Mix until just combined - do not overmix!
  • Heat the oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the meatballs in a single layer. You may need to do this in batches! Brown the meatballs on all sides, cooking about 10 to 12 minutes total. Remove the meatballs with a slotted spoon and place them on a paper towel. Pour out any grease in the skillet except for 1 tablespoon.
  • With the skillet over medium-low heat, stir in the shallot and garlic with a pinch of pepper. Cook until softened, about 2 minutes. Stir in the bell pepper. Stir in the curry paste and let it cook for for 2 minutes. Pour in the coconut milk and stir. Add in the lime juice.
  • Place the meatballs back in the skillet. Bring the sauce to a boil, then reduce it to a simmer. Simmer, uncovered, for 10 minutes. You want the internal temperature of the pork to read 160 degrees before serving.
  • Sprinkle the green onions and cilantro on top. Serve over jasmine rice.

coconut curry pork meatballs

The post Coconut Curry Pork Meatballs. appeared first on How Sweet Eats.

Pork Tenderloin Sandwich

Pork Tenderloin SandwichOne of my favorite foods to eat while growing up in the midwest was a Pork Tenderloin Sandwich. I’m not sure why this sandwich isn’t as widely talked about as something like deep dish pizza or Italian beef sandwiches…

Pork Tenderloin Sandwich
One of my favorite foods to eat while growing up in the midwest was a Pork Tenderloin Sandwich. I’m not sure why this sandwich isn’t as widely talked about as something like deep dish pizza or Italian beef sandwiches. It totally should be because it’s delicious and…
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Potstickers

PotstickersSince I was really young, Potstickers have been one of my favorite foods. I remember helping my mom fold them up and set them onto a giant platter. We usually boiled ours and served them in a soup. Our Potsticker recipe today is a panfried v…

Potstickers
Since I was really young, Potstickers have been one of my favorite foods. I remember helping my mom fold them up and set them onto a giant platter. We usually boiled ours and served them in a soup. Our Potsticker recipe today is a panfried version and…
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Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese.

These grilled prosciutto wrapped peaches make me so darn happy. I mean, just look at how cute they are! Plus, peaches wrapped in pork. This I can get behind. PLUS! Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES. Peach season is here and […]

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

These grilled prosciutto wrapped peaches make me so darn happy.

grilled prosciutto wrapped peaches with arugula and goat cheese

I mean, just look at how cute they are!

Plus, peaches wrapped in pork. This I can get behind.

peaches wrapped in prosciutto

PLUS!

Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES.

Peach season is here and I am also here. For it, that is. I have a ton of peach recipes so just get ready.

prosciutto wrapped peaches

I like peaches with prosciutto as it is. But then, we go and grill them?

I’m so in.

In this recipe, the peaches are quartered – I like big thick slices that hold up well on the grill. You wrap half of a slice of prosciutto around the peach wedge and throw it right on the grates. I actually used my grill pan because it was an easy way to keep everything contained. But I’ve also made it without the grill pan and it’s perfect.

arugula and fresh lemon

The peaches get soft, a bit caramely and even sweeter. The prosciutto gets crisp and crunchy. The sweet + savory combo is just insanely good.

crispy prosciutto wrapped peaches

And then! Then you’re going to spritz some arugula with fresh lemon. This is the best way to eat arugula, in my opinion. It’s just so… easy. And light. And refreshing. Also, it’s ridiculously simple. 

Arugula tossed in fresh lemon juice is a great base for so many dishes. Put it in your recipe arsenal!

I like to add goat cheese for that creamy tang. It complements the warm peaches and peppery arugula very well.

grilled prosciutto wrapped peaches with arugula and goat cheese

Finally, a sprinkle of roasted pepitas! Because everyone needs some crunch on their salad.

Seriously, I would die without crunch in my salad.

Actually, that’s dramatic. I just wouldn’t eat salad without crunch in my salad. You know? It makes the entire thing.

grilled prosciutto wrapped peaches with arugula and goat cheese

This is the perfect summer lunch or dinner. It’s different and flavorful. It’s not too heavy but it’s satisfying enough. It tastes like heaven!

You can also use it as a side dish too. I like to add a few ears of corn to the grill while I’m doing the peaches, so that rounds everything out. But you could also add chicken breast or even some shrimp if you like. The grill is already hot, so you may as well do it!

grilled prosciutto wrapped peaches with arugula and goat cheese

I’m craving it again already.

grilled prosciutto wrapped peaches with arugula and goat cheese

Grilled Prosciutto Wrapped Peaches with Arugula

Print

Grilled Prosciutto Peaches

These grilled prosciutto wrapped peaches are perfectly sweet and savory! Serve over a bed of lemon arugula with goat cheese and pepitas.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 3 peaches, each cut into 4 wedges
  • 6 slices prosciutto
  • 12 ounces baby arugula
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon olive oil
  • salt and pepper
  • 4 ounces goat cheese, crumbled
  • 3 tablespoons roasted, salted pepitas
  • balsamic glaze, for drizzling

Instructions

  • Preheat the grill over medium heat - to about 350 or 400 degrees F.
  • Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
  • Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
  • Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
  • While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
  • Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
  • You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!

grilled prosciutto wrapped peaches with arugula and goat cheese

This is my love language.

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

The Mystery Meat of My Dreams

“What’s in it?” I asked my dad, who occasionally enjoyed a crisp slab of scrapple with his eggs on Saturday mornings.

“Everything in the pig but the oink,” he said. Read More >>

What’s in it?” I asked my dad, who occasionally enjoyed a crisp slab of scrapple with his eggs on Saturday mornings.

“Everything in the pig but the oink,” he said.

Read More >>