Pistachio-Crusted Pork Tenderloin with Apple and Escarole Salad
Forget everything that you know about pork. This recipe makes for super tender, delicate and buttery slices that practically melt in your mouth.
Ingredients
- 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
- Salad
- 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
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