Recipe Details

Pistachio-Crusted Pork Tenderloin Bruschetta

Prep Time: 25 minutes
Cook Time: 30 minutes
Marinating Time: 2 hours
Servings: 18

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound pork tenderloin
3/4 cup parsley leaves, lightly packed fresh
3/4 cup pistachio nuts, OR slivered almonds
2 tablespoons lemon peel, grated (about 2 lemons)
1/4 teaspoon salt
1/4 cup lemon juice, fresh
4 4 ounces mild goat cheese, OR spinach-artichoke cheese spread OR olive tapenade
1/2 24-inch-long baguette, diagonally sliced and lightly toasted

Cooking Directions

Heat oven to 425 degrees F. Place parsley and nuts in blender or food processor container. Cover and blend or process just until crumbly, but not paste like. Transfer mixture to an 18-inch-long piece of waxed paper. Add lemon peel and salt; lightly mix until combined.

Place lemon juice in pie plate. Dip pork tenderloin in juice; coat in nut mixture using waxed paper to firmly press nut mixture on pork.

Place pork on rack in shallow roasting pan. Roast in heated oven for 20-27 minutes or until internal temperature is 145 degrees F. Cool pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight.

To serve, carve pork into 1/2-inch-thick slices. Lightly spread baguette slices with cheese or tapenade. Place pork on top.

Makes 18 appetizers

Garnish Suggestions:
Dollop tops with additional cheese and/or sprinkle with snipped parsley, chives or green onion; chopped pistachio nuts; long shreds of lemon peel

Serving Suggestions

Exploding with flavor—nuts, parsley and lemon create a savory and attractive “crust” on the pork, and purchased spreads add an unforgettable finish.

Nutrition Information

Calories: 119 calories
Protein: 8 grams
Fat: 6 grams
Sodium: 146 milligrams
Cholesterol: 17 milligrams
Saturated Fat: 2 grams
Carbohydrates: 9 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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mmmm!!!
by wayne peugh 05/01/2011
 tHIS IS VERY GOOD SERVED AS RECOMMENDED. In addition I use it as a center of plat item with a few modifications