Seared Pork Tenderloin Medallions and Steamed Asparagus with Orange Pistachio Butter

I love pork tenderloin because it cooks super fast, is very lean and can be seasoned a variety of ways.  Asparagus that is pencil thin is so tasty simply steamed with a little salt & pepper, but for this dish, I dress it up with some chopped pistachios and orange zest.  

Seared Pork Tenderloin Medallions and Steamed Asparagus with Orange Pistachio Butter

1# pork tenderloin
Citrus seasoning blend
Salt & Pepper
1 Tbsp coconut oil

1# thin asparagus, ends snapped 
1 Tbsp butter
1/4 cup shelled pistachios, roughly chopped
zest from 1 orange

Place the asparagus in a microwave safe dish.  Add a splash of water, cover with plastic wrap and microwave for 4 minutes, or until crisp-tender.  Drain.

Clean any silver from the tenderloin and cut into 8 pieces.  Use the flat of your palm to flatten the medallions into equal thickness.  Season generously with the citrus seasoning, salt and pepper.  Heat a non-stick skillet over medium-high heat.  Add the coconut oil and sear the pork medallions for 2-3 minutes, turning the heat down if the pork browns too much before cooking halfway up the sides.  Turn and cook another 2 minutes, or until edges are completely white.  Remove to a plate to rest.

In the same pan over medium heat, place the asparagus, butter, pistachios and orange zest. Toss to combine, while the asparagus reheats and the nuts toast.  Serve immediately with the pork medallions.  Serves 2-4, depending on how hungry you are.

Key Lime Curd Mousse

You can make this with any fresh citrus juice.  Make sure you zest the citrus before squeezing the juice out. This is an easy do ahead dessert for entertaining.  You can layer the curd with cookie crumbs or any of the other add ins listed below, and the whipped cream to make parfaits that your guests will love!

For the curd:
1 cup sugar
1 Tbsp zest
3/4 cup fresh squeezed citrus juice
1/2 stick butter, cut into pieces
2 whole eggs and 1 egg yolk, beaten in a separate bowl

For the mousse:
1/2 cup heavy cream  +  2 Tbsp sugar  beaten to semi-stiff peaks
     OR

1/2 tub coolwhip
 


In a double boiler (I use a stainless steel bowl over a saucepan with a little water - do NOT let the bowl touch the water) over medium high heat, place the sugar, zest, juice and butter.  Cook until butter melts.  Temper the eggs by adding a few tablespoons of the hot juice to the eggs, whisking constantly.  Add a few more tablespoons hot juice, whisking, then pour the eggs into the double boiler.  Whisk vigorously so the eggs don't scramble.  Continue whisking at a slower pace until the mixture thickens and becomes very glossy.  Pour the hot curd into a glass bowl, cover with plastic wrap touching the surface so a skin doesn't form, and refrigerate until cold, at least 4 hours.  When the curd is cold, fold in the whipped cream (or coolwhip) just until incorporated.  A few swirls of curd are OK and look neat when dished up.

Serve as is, or with crushed cookie crumbs, toasted coconut, chopped toasted macadamia nuts, candied citrus zest, fresh fruit or berries, or anything else you think would be delicious!