This parmesan pork tenderloin is sponsored by the National Pork Board!
Parmesan pistachio pork tenderloin is an easy, flavorful weeknight dinner that will quickly become a favorite. It’s bright, herb-forward, and feels special without requiring complicated steps.
This recipe combines tender pork with a silky ricotta-parmesan filling studded with crushed pistachios and fresh herbs. It’s a comforting yet elegant dish that roasts quickly and pairs well with roasted vegetables, mashed potatoes, or a crisp salad.
I partnered with the National Pork Board and their Pork as a Passport campaign to bring you this stuffed pork tenderloin. Pork tenderloin is an underrated cut: lean, quick-cooking, and highly versatile. It’s a great weeknight protein that takes on bold flavors beautifully.
Pork is the most consumed protein worldwide and lends itself to many global flavor profiles, which is perfect for exploring new tastes at home. Over the years I’ve made many versions of stuffed tenderloin — from fig and gorgonzola to Thai-inspired marinades — and this parmesan-pistachio version is one of the easiest, most satisfying.
This parmesan pistachio pork tenderloin is loaded with flavor while using just a few pantry-friendly ingredients — ideal for busy evenings. The pistachios add texture and a toasty nuttiness, ricotta keeps the filling creamy, and parmesan brings sharp, savory depth.
Yes!
For the filling, pulse roasted pistachios in a food processor until they become coarse crumbs, then mix with ricotta, grated parmesan, minced garlic, and an egg to bind. Season well and fold in plenty of chopped fresh herbs — parsley and sage work beautifully — for brightness and aroma.
To assemble, butterfly the pork tenderloins, pound them to an even thickness, spread the filling leaving space at the edges, then roll and tie. Season the exterior and roast until the internal temperature reaches about 140–145°F, then let the meat rest so juices redistribute and the slices stay tender.
Leftovers are great: slice the pork cold for sandwiches, toss over salad, or reheat gently alongside vegetables. The ricotta-pistachio filling keeps the slices moist and flavorful.
Parmesan Pistachio Pork Tenderloin
Parmesan Pistachio Stuffed Pork Tenderloin
4
to 6
30 mins
30 mins
20 mins
1 hr 20 mins
Ingredients
- 2 boneless pork tenderloins, 1.5 to 2 lbs each
- kosher salt and pepper
- ½ cup roasted salted pistachios
- 8 ounces ricotta cheese
- ⅓ cup finely grated parmesan cheese
- 4 garlic cloves, minced
- 1 large egg
- ½ cup chopped fresh herbs, such as parsley and sage
- Brussels sprouts salad, for serving
Instructions
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Preheat the oven to 450°F. Line a roasting pan or baking sheet with foil and spray with nonstick spray.
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Butterfly each pork tenderloin by slicing lengthwise and opening it so you have a large, flat piece. Cover with plastic wrap and pound to even thickness. Season the inside with salt and pepper.
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Pulse the pistachios in a food processor until they are coarse crumbs. In a bowl, combine the pistachios with ricotta, parmesan, minced garlic, and the egg. Add a generous pinch of salt and pepper and stir until combined.
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Divide the filling between the two tenderloins, spreading it out but leaving about 2 inches around the edges so you can roll. Sprinkle the chopped herbs over the filling.
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Tightly roll up each tenderloin and secure with kitchen twine. Season the exterior with salt and pepper.
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Place the rolled tenderloins on the prepared pan and roast 30–35 minutes, or until the internal temperature reaches about 140–145°F. Let rest 20 minutes before slicing and serving.
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Make this one for dinner and add it to your rotation — because flavor matters.