Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 pound Boneless pork tenderloin
1 tablespoon Olive or vegetable oil
6 tablespoons Shelled American pistachios, chopped
3/4 cup Finely grated Parmesan cheese
2 ounces Cream cheese
2 ounces Raw diced bacon
1 cup Finely chopped onion
1/2 pound Brussels spouts or broccoli flowerets
1/4 pound Carrots, pared and thinly sliced
3 tablespoons Vegetable or chicken broth
1 tablespoon Honey
Salt and pepper
Slice pork on the diagonal into 1-inch thick slices. Heat oil in skillet and brown pork for 2 or 3 minutes on each side. Combine pistachios, Parmesan and cream cheese. Portion onto tops of pork medallions. Distribute bacon, onion, Brussels sprouts and carrot slices in bottom of wide, shallow baking dish or pan. Add port in single layer, settling them between the vegetables. Mix broth and honey; pour over vegetables. Sprinkle with salt and pepper. Place uncovered on lowest rack in 350°F. oven and roast 30 minutes. Transfer dish to top rack and cook 5 minutes longer. Serve with mashed potatoes, if you like.