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    You are in: Home / Recipes / Pistachio-Crusted Pork With Plum Sauce and Fried Leeks Recipe
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    Pistachio-Crusted Pork With Plum Sauce and Fried Leeks

    Average Rating:

    3 Total Reviews

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    • on July 01, 2007

      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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    • on June 26, 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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    • on March 05, 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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    Nutritional Facts for Pistachio-Crusted Pork With Plum Sauce and Fried Leeks

    Serving Size: 1 (253 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 357.2
     
    Calories from Fat 156
    43%
    Total Fat 17.4 g
    26%
    Saturated Fat 5.5 g
    27%
    Cholesterol 85.6 mg
    28%
    Sodium 691.0 mg
    28%
    Total Carbohydrate 22.7 g
    7%
    Dietary Fiber 2.0 g
    8%
    Sugars 5.9 g
    23%
    Protein 27.1 g
    54%

    The following items or measurements are not included:

    chili-garlic sauce

    kaffir lime leaves

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