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Pistachio-Crusted Pork Tenderloin Bruschetta
PORK8Ingredients
55Minutes
180Calories
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Ingredients
US|METRIC
18 SERVINGS
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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.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol45mg15% |
Sodium150mg6% |
Potassium190mg5% |
Protein14g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber<1g3% |
Sugars1g |
Vitamin A15% |
Vitamin C10% |
Calcium25% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.