It seems like it should be a little late in the season to be serving pork tenderloin (more of a Winter comfort food in my book) but our weather is still pretty wonky this week. There were a few warm and Spring-like days (a few weeks ago) and then lots of days of cold and wet, with either rain or snow! Yes, snow. Yesterday. Snow in the second half of April is not a good thing. Fortunately, the Spring woodland wildflowers and rhubarb that are already up around here are used to this roller coaster kind of weather and should not be affected by the lingering cold.
We on the other hand, are bothered by it and anxiously awaiting better Spring weather. And we’ll get it, but until then, we are continuing with awesome comfort food like this herb & nut crusted pork tenderloin. The parsley adds a wonderfully fresh kick to the pork, and is a perfect harbinger of Spring.
Pistachio-Crusted Pork Tenderloin
Pistachio Crusted Pork Tenderloin (adapted from recipe.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Rest Time: 5 minutes, Makes: 4 servings
Ingredients:
- 1 pound pork tenderloin
- 3/4 cup fresh parsley leaves, lightly packed
- 3/4 cup pistachio nuts
- 2 tablespoons lemon zest, (from 2 lemons)
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
Directions:
Preheat the oven to 425º F. Remove the silver skin from the tenderloin.
Prep the pork by cutting the membranous connective tissue (silver skin) from the tenderloin.
Place the parsley and nuts in a food processor. Cover and pulse the herb and nuts until they are crumbly.
Process the parsley and pistachios together just until a crumbly mixture forms.
Transfer the mixture to an 18-inch-long piece of waxed paper. Add the lemon peel and salt, lightly mixing until combined.
Add the lemon zest and salt to the herb-nut mixture.
Place the lemon juice on a plate with a rim. Dip the pork tenderloin in the juice.
Moisten the tenderloin with the lemon juice.
Place the moistened meat on the wax paper and coat it in the herb-nut mixture, pressing the mixture onto the pork.
Coat the pork in the herb-nut mixture.
Place the pork on a rack in a shallow roasting pan.
Roast the tenderloin on a rack in a shallow baking pan.
Roast the pork in the preheated oven for 20-30 minutes, until it reaches an internal temperature of 145º F.
Roast until the pork reaches in internal temperature of 145º F.
Transfer the cooked pork to a cutting board and allow it to rest for 5 minutes.
Allow the pork to rest for 5 minutes before slicing.
Slice the pork, transfer the pieces to a platter, and serve.
Parsley & pistachios add a nice touch to the pork.
This is a great dish to carry us through until Spring really arrives! ~Linda
Pistachio Crusted Pork Tenderloin (adapted from recipe.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Rest Time: 5 minutes, Makes: 4 servings
Ingredients:
- 1 pound pork tenderloin
- 3/4 cup fresh parsley leaves, lightly packed
- 3/4 cup pistachio nuts
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
- 1/4 cup lemon juice, fresh
Directions:
Preheat the oven to 425º F. Place parsley and nuts in a food processor. Cover and pulse the herb and nuts until they are crumbly. Transfer the mixture to an 18-inch-long piece of waxed paper. Add the lemon peel and salt, lightly mixing until combined.
Place the lemon juice on a plate with a rim. Dip the pork tenderloin in the juice. Place the moistened meat on the wax paper and coat it in the herb-nut mixture, pressing the mixture onto the pork.
Place the pork on a rack in a shallow roasting pan. Roast the pork in the preheated oven for 20-30 minutes, until it reaches an internal temperature of 145º F. Transfer the cooked pork to a cutting board and allow it to rest for 5 minutes. Slice the pork, transfer the pieces to a platter, and serve.