Pork Fillet with Pistachio & Parsley Pesto

Although I am a little tired of traditional pine nut and basil pesto, I love the different flavours made with other herbs and nuts. Pork fillet with Pistachio & Parsley Pesto is a particularly good combination complementing the flavours fabulously.

Ingredients

1 tablespoon (20 ml) extra virgin olive oil
3 pork fillets, about 1 kg (2 lb)
1 2/3 cups (430 ml/13 fl oz) stock
¾ cup (180 ml/6 fl oz) red wine
mashed potato, to serve
salad greens, to serve

Pistachio and Parsley Pesto

200 g (6½ oz) pistachio nuts in shells or 100 g (3½ oz) pistachio kernels
3 cloves garlic
½ bunch Continental parsley
pinch salt
75 g (2½ oz) parmesan, grated
2/3 cup (180 ml/5 fl oz) extra virgin olive oil

Instructions

To prepare pesto, shell pistachios and roast briefly in a moderate oven, 180°–190°C (350°–375°F, Gas Mark 4), or cook on high in the microwave for a few minutes until toasted. This develops the flavour of the nuts. When cool, chop in a food processor. Add garlic, parsley and salt and process to a puree. Add parmesan and process to combine. Slowly pour in the oil, a little at a time, until pesto is smooth and well combined (see Lyndey’s Note).
To cook pork, heat olive oil in a frying pan and brown fillets, turning so they brown evenly all over. Either lower the heat and continue to cook more gently until cooked through, or place in a hot oven, 220°–230°C (450°– 475°F, Gas Mark 7), for 5–10 minutes. Rest for a few minutes in a warm place before carving diagonally into thick slices. Don’t overcook.
Pour stock and wine into pan in which pork was cooked. Boil vigorously to reduce and thicken a little. Serve pork and pesto with mashed potato and a green salad. Alternatively, serve pork with pasta or noodles in individual bowls, pour over reduced stock mixture, top with sliced pork and a dollop of pesto.