Sunday, February 20, 2011

Pork Tenderloin with Pistachio Mousse

For another amuse-bouche offering, I made my Hot Cocoa Pork Tenderloin, sliced it into medallions, and topped it with a pistachio mousse, seasoned to match the pork.

1 C of ricotta cheese
1/2 C roasted pistachios, chopped
a bunch of Italian Parsley, chopped
pink Himalaya salt
olive oil
garlic, minced
ancho chili powder

I put all of the ingredients into a blender and processed till smooth.  Add more cheese or oil to create the texture you want.  Top each pork medallian with a spoonful of mousse and garnish with a pinch of ancho chili powder.

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