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 9×13-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.
