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  • 3 1/2 pounds boneless tenderloin of pork
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon packed Dark Brown Sugar
  • 2T. Dijon Mustard
  • 1/4 pound Shelled Pistachios


  1. Grind the Pistachios and until they are finely chopped
  2. Coat the pork in the mixture with browns sugar sand Dijon mustard
  3. Cover the pork with foil and roast at 400 degrees for 45 minutes
  4. Remove foil and cook for 15 minutes more to crisp the outside.
  5. Allow to sit for 15 minutes to rest.

Tangerine Glaze



  • 2 tangerines, sliced thin, seeds removed
  • 2 cups tangerine juice
  • 2 cups light brown sugar, packed
  • 1 cup water
  • 1/4 teaspoon whole cloves


  1. Place a saucepan over medium heat.
  2. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.
  3. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 min.

Recipe by Joseph Fasy.

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