Pistachio-Crusted Pork Tenderloin Bruschetta – a delicious recipe with pork tenderloin, parsley, pistachio nuts, lemon peel, salt, lemon juice fresh. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.
2
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.
3
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.
4
To serve, carve pork into 1/2-inch-thick slices. Lightly spread baguette slices with cheese or tapenade. Place pork on top.
478
kcal
Calories
30
g
Fat
15
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound pork tenderloin, 3/4 cup parsley leaves lightly packed fresh, 3/4 cup pistachio nuts OR slivered almonds, 2 tablespoons lemon peel grated, about 2 lemons, and more.
Yes, Pistachio-Crusted Pork Tenderloin Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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