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    You are in: Home / Recipes / Pistachio-Crusted Pork Tenderloin Bruschetta Recipe
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    Pistachio-Crusted Pork Tenderloin Bruschetta

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    loveleesmile's Note:

    I really really like these. Serve with a salad for a light dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Place pork on rack in shallow roasting pan. Roast in heated oven for 20-30 minutes or until internal temperature is 155 degrees F. Cool pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight.
    4. 4
      To serve, carve pork into 1/2-inch-thick slices. Lightly spread baguette slices with cheese or tapenade. Place pork on top.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio-Crusted Pork Tenderloin Bruschetta

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.2
     
    Calories from Fat 109
    36%
    Total Fat 12.1 g
    18%
    Saturated Fat 2.5 g
    12%
    Cholesterol 49.9 mg
    16%
    Sodium 368.7 mg
    15%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 3.2 g
    12%
    Sugars 1.6 g
    6%
    Protein 22.3 g
    44%

    The following items or measurements are not included:

    spinach artichoke goat cheese spread

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