- pork fillets (loin, 5-6 joints): 2 k
- garlic: 2 cloves, grated
- butter: 2/3 teacup
- dry sherry: 4-5 tbsp
- spicy mustard: 1 tbsp
- Aigina pistachios: 1 teacup, roughly crushed
Season the pork fillets with salt and pepper, coat with the mustard and sprinkle with the pistachios. Lay them on a pyrex roasting tray adding the butter, the garlic and the sherry. Tightly cover the tray with tinfoil sealing out the air.
- Roast the pork loin at medium heat for approximately 2 hours. At the end, lift off the foil and leave the fillets in the oven until golden brown on both sides.