Unforgettable in every way. And forever more, that’s how it’ll stay! That’s how you’ll feel about Love-Struck Dinner, the perfect dish to share with someone you feel is equally unforgettable! A crunchy pistachio-crusted pork tenderloin, rosy and juicy on the inside, served alongside a light, refreshing, and crisp pear salad. It’s a match made in heaven… just like you and your special someone! Love-Struck Dinner reminds you of the first time you laid eyes on each other, and all the feelings that moment brought with it!
Ingredients
For the pork tenderloin:
- 1 cup unsalted pistachios, shelled
- 1 clove garlic
- 1 tablespoon fresh rosemary leaves
- cayenne pepper, to taste
- 1 1/2 pounds pork tenderloin
- kosher salt, to taste
- freshly ground black pepper, to taste
For the salad:
- 1 head escarole, torn into bite-size pieces
- 1 pear, thinly sliced
- juice of 1 lemon
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- kosher salt, to taste
- ground black pepper, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly grease a baking sheet or casserole dish with nonstick spray.
Step 3 –In the bowl of a food processor, pulse the pistachios, the garlic, the rosemary, and the cayenne until the pistachios are finely ground.
Step 4 –Pour the pistachio mixture onto a piece of parchment paper.
Step 5 –Season the pork on all sides with the salt and the pepper.
Step 6 –Dredge all sides of the pork tenderloin in the pistachio mixture, making sure each side is coated.
Step 7 –Transfer the pork to the baking sheet and roast in the oven until it reaches an internal temperature of 145 degrees F, about 25-30 minutes.
Step 8 –Transfer the pork from the oven and tent it with foil.
Step 9 –In a large bowl, toss the escarole, the pear, and the lemon juice together.
Step 10 –In a small bowl, whisk the vinegar and the Dijon mustard together.
Step 11 –Gradually drizzle the olive oil into the vinegar mixture while whisking until it is well-combined.
Step 12 –Season the dressing with the salt and the pepper.
Step 13 –Toss the salad with the dressing.
Step 14 –Slice the pork into 1/2-inch-thick pieces.
Step 15 –Serve the pork with the salad.
