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Pistachio-Crusted Pork Tenderloin Bruschetta

Pistachio-Crusted Pork Tenderloin BruschettaExploding with flavor, pistachios, parsley and lemon zest create a savory and attractive "crust" on the pork, with ready-to-use spreads adding an unforgettable finish.

Recipe Ingredients:

1 pound pork tenderloin
3/4 cup parsley leaves, lightly packed fresh
3/4 cup pistachio nuts, or slivered almonds
2 tablespoons grated lemon peel (about 2 lemons)
1/4 teaspoon salt
1/4 cup fresh lemon juice
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:

  1. Preheat oven to 425°F (220°C).
  2. 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.
  3. 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.
  4. Place pork on rack in shallow roasting pan. Roast in heated oven for 20 to 27 minutes or until internal temperature is 145°F (162.7°C). Cool pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight.
  5. 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.

Nutritional Information Per Serving (1/18 of recipe): Calories: 119 calories; Protein: 8 grams; Fat: 6 grams; Sodium: 146 milligrams; Cholesterol: 17 milligrams; Saturated Fat: 2 grams; Carbohydrates: 9 grams.

Recipe and photograph provided courtesy of Pork, Be Inspired®.