Pistachio-Crusted Pork Tenderloin with Apple and Escarole Salad

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pistachio crusted pork tenderloin 921

Forget everything you know about pork. This recipe makes for tender, delicate and buttery slices that practically melt in your mouth. A crust of bright-green ground pistachios and spices adds a special, festive touch. And best of all: It cooks from start to finish on a single baking sheet.


Pork Tenderloin

1 cup unsalted shelled pistachios

1 garlic clove

1 tablespoon fresh rosemary leaves

Pinch of cayenne pepper

1½ pounds pork tenderloin

Kosher salt and freshly ground black pepper


1 head escarole, torn into bite-size pieces

1 apple, thinly sliced

Juice of 1 lemon

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper


1. Make the Pork Tenderloin: Preheat the oven to 375°F. Lightly grease a baking sheet or casserole dish with nonstick spray.

2. In the bowl of a food processor, pulse the pistachios, garlic, rosemary and cayenne until the pistachios are finely ground. Pour the pistachio mixture onto a piece of parchment paper.

3. Season the pork with salt and pepper. Dredge the pork in the pistachio mixture to fully coat it on all sides. Transfer the pork to the baking sheet and roast in the oven until an instant-read thermometer inserted into the middle reads 145°F, 25 to 30 minutes. Remove the pork from the oven and tent with foil.

4. Make the Salad: In a large bowl, toss together the escarole, apple and lemon juice. In a small bowl, whisk together the vinegar and mustard. Gradually drizzle the olive oil into the small bowl and whisk until well combined. Season with salt and pepper; toss with the dressing.

5. Slice the pork into ½-inch-thick pieces and serve with the salad.

Nutrition Facts
  • Pork Tenderloin:

  • 381 calories

  • 20g fat

  • 9g carbs

  • 41g protein

  • 2g sugar

  • Salad:

  • 153 calories

  • 14g fat

  • 8g carbs

  • 1g protein

  • 5g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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