Ingredients
Pork fillet
Toasted bread
Olive oil
Peppercorns
Roasted pistachios
Garlic
Sea salt
Lemon zest
Fresh coriander
Parsley
Fresh rosemary
Egg
Onion
Red chilli flakes
Port wine
Red pepper flakes
Cranberries

Method

In a food processor, pulse together the toasted bread, pistachios, garlic, sea salt, peppercorns, lemon peel, fresh coriander and parsley.

Dip the trimmed and chilled pork tenderloin in a lightly beaten egg, coating thoroughly.

Roll the pork in the crouton and nut mix, pressing with your hands to coat all surfaces.

Transfer the pork to the freezer for five minutes to set up while preheating both a skillet and the oven.

Quickly brown the pork on all sides in a skillet with olive oil to bond the egg and coating. Transfer to a 400˚C oven and cook until medium.

Transfer to a cutting board to rest for five minutes.

Meanwhile, fry the sliced onion, fresh rosemary and red pepper flakes in a little butter.

Add port wine and reduce by half. Add cranberries and simmer for five minutes.

Spoon sauce onto the plate and place thick, bias-cut slices of pork on top.

Dress with slivered onion tops.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Cafe, Qawra.