Pistachio–Lemon Pork Tenderloin
Pistachio-Lemon Pork Tenderloin
Prep time: 10 minutes
Cook time: 25 minutes | 10 minutes stand time extra
- 1 (1-lb.) pork tenderloin
- 2 tsp. Maille Traditional Originale Dijon Mustard
- 1 tsp. garlic powder
- 1/2 cup finely chopped pistachios
- 1/2 cup grated Parmesan
- 2 lemons
- Preheat oven to 375°F. Coat a baking pan with nonstick cooking spray. Brush Dijon evenly over pork. Season with garlic powder, and black pepper to taste.
- In a shallow dish combine pistachios and Parmesan. Place pork in pistachio and Parmesan mixture, turning to completely coat and pressing to adhere. Place pork in baking pan; coat lightly with nonstick cooking spray.
- Zest and juice one of the lemons. Sprinkle zest and drizzle lemon juice over pork. Thinly slice remaining lemon and place slices on top of pork.
- Bake 25 to 35 minutes or until an instant-read thermometer registers 145°F. Remove from oven; let stand 10 minutes. Cut pork into thin slices, and serve.
Per serving: 305 calories, 16g fat, 4g saturated fat, 75mg cholesterol, 360mg sodium, 8g carbohydrate, 2g fiber, 33g protein
Make it a Meal: Serve with roasted parsnip mash and shaved Brussels sprouts.
Talking Points: Pork tenderloin, which is a small, lean piece that runs along the inside back bone of the animal, should not be mistaken for the much larger pork loin, cut from the back near the ribs and hip. Pork tenderloin should be cooked quickly at a high temperature.