Pistachio Pork Tenderloin
You'll go absolutely nuts for this Pistachio Pork Tenderloin! Each juicy slice is coated with a nutty, herby crust that just goes so well together. And "lettuce" not forget about the fresh and crispy...
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Cooking tools:
- Food processor
- Baking dish
- Oven
- Parchment paper
- Aluminum foil
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 1 cup unsalted pistachios, shells removed
- 1 clove garlic
- 1 tablespoon fresh rosemary leaves
- cayenne pepper, to taste
- 1 (1 1/2-pound) pork tenderloin
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 head escarole or lettuce, torn into bite-size pieces
- 1 apple, thinly sliced
- 1 lemon, juiced
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
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