3 Reviews

This was an enjoyable dish. I Did have trouble with the pistachio crust. The nuts got sort of wet and sticky and all clumped together. Perhaps I did something wrong. I used chili garlic paste and only used 1/2 tablespoon (heat whimp). I also left out the butter. I would suggest that the directions be amended to read that the tenderloin be cut into medallions. Upon an initial reading it isn't clear when that is to happen. It is quite delicious and is so pretty sitting on the plate.

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tara portee July 01, 2007

This recipe was printed in Bon Appetit in 2000. I have been making it since then (without the leeks and butter) and it is amazing! When I make it for 2, I keep the sauce ingredients mostly the same, but do do a third of the oyster and hoisin sauces, as well as the sesame oil and pork. I do about half the pistachios. Try it, it's delicious!

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Maito June 26, 2007

This is impressive and has a really different flavor! I have made it twice (without the fried leeks) with rave reviews.

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FLKeysJen March 05, 2007
Pistachio-Crusted Pork With Plum Sauce and Fried Leeks