Pistachio-Crusted Pork Tenderloin Bruschetta

Pork
Pistachio-Crusted Pork Tenderloin Bruschetta
2
8
180
55

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)
  • 16 ounces goat cheese (OR spinach-artichoke cheese spread OR olive tapenade)
  • 1/2 baguette (24-inch-long, diagonally sliced and lightly toasted)

Directions

  1. 1Heat 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.
  2. 2Place lemon juice in pie plate. Dip pork tenderloin in juice; coat in nut mixture using waxed paper to firmly press nut mixture on pork.
  3. 3Place 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.
  4. 4To serve, carve pork into 1/2-inch-thick slices. Lightly spread baguette slices with cheese or tapenade. Place pork on top.
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NutritionView more

180Calories
Sodium6%DV150mg
Fat18%DV12g
Protein27%DV14g
Carbs1%DV3g
Fiber3%DV<1g

PER SERVING *

Calories180Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat7g35%
Trans Fat
Cholesterol45mg15%
Sodium150mg6%
Potassium190mg5%
Protein14g27%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber<1g3%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.