AuthorMike EgrieCategory, DifficultyIntermediate
Pistachio–Lemon Pork Tenderloin
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 pork tenderloin
 2 Maille traditional original dijon mustard
 1 garlic powder
 ½ finely chopped pistachios
 ½ grated parmesan
 2 lemons
1

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.

2

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.

3

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.

4

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.

Make it a Meal: Serve with roasted parsnip mash and shaved Brussels sprouts.

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.

Ingredients

 1 pork tenderloin
 2 Maille traditional original dijon mustard
 1 garlic powder
 ½ finely chopped pistachios
 ½ grated parmesan
 2 lemons

Directions

1

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.

2

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.

3

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.

4

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.

Pistachio–Lemon Pork Tenderloin
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