About
You'll go absolutely nuts for this Pistachio Pork Tenderloin! Each juicy slice is coated with a nutty, herby crust that just goes so well together. And "lettuce" not forget about the fresh and crispy escarole salad we love to serve with it! It has a tangy dressing that tastes amazing with the apple slices sprinkled on top. Add a baked potato and you've got yourself a feast. Taste Pistachio Pork Tenderloin for yourself and see what it's all cracked up to be!
Ingredients
- For the pork tenderloin:
- 1 cup unsalted pistachios, shells removed
- 1 clove garlic
- 1 tablespoon fresh rosemary leaves
- cayenne pepper, to taste
- 1 (1 1/2-pound) pork tenderloin
- kosher salt, to taste
- freshly ground black pepper, to taste
- For the salad:
- 1 head escarole or lettuce, torn into bite-size pieces
- 1 apple, thinly sliced
- 1 lemon, juiced
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish.
Step 3 -In the bowl of a food processor, add the pistachios, the garlic, the rosemary, and the cayenne and pulse until the pistachios are finely ground.
Step 4 -Pour the pistachio mixture onto a piece of parchment paper.
Step 5 -Season the tenderloin with the salt and the pepper.
Step 6 -Dredge the tenderloin in the pistachio mixture to fully coat it on all sides.
Step 7 -Place the coated tenderloin in the prepared baking dish and roast until it reaches an internal temperature of 145 degrees F, about 25-30 minutes.
Step 8 -Transfer the baking dish from the oven and tent it with foil.
Step 9 -While the tenderloin is resting, in a large bowl, add the escarole, the apple slices, and the lemon juice and toss to combine.
Step 10 -In a small bowl, whisk the vinegar and the Dijon together.
Step 11 -Gradually drizzle the olive oil into the vinegar mixture and whisk until it is well-combined.
Step 12 -Season the dressing with the salt and the pepper.
Step 13 -Pour the dressing over the salad and toss to coat.
Step 14 -Slice the tenderloin and serve with the salad.
