Pistachio Crusted Pork Tenderloin with Arugula and Peach Salsa

August 17, 2023 Comments Off on Pistachio Crusted Pork Tenderloin with Arugula and Peach Salsa
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Pistachio Crusted Pork Tenderloin with Arugula and Peach Salsa

Juicy and sweet summer peaches pair well with a light and tender pork coated in pistachios. The nuts add a bit of crunch. A bit of bitterness from the arugula offsets their sweetness. Finally a bit of heat from the jalapeño in the salsa adds heat while lemon lends acidity and brings balance.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: american, arugula, basil, dairy-free, dinner, lunch, main, peach, pistachio, pork, pork tenderloin, salad, salsa, tomato
Servings: 3
Calories: 504kcal
Author: Jenny Ross

Ingredients

Pork

  • 1 pound pork tenderloin
  • 1/4 teaspoon salt and pepper to taste
  • 1 tablespoon avocado oil
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground coriander
  • 1/4 cup raw pistachios without shell
  • 1/4 cup parsley
  • 1/4 cup pork panko

Salsa

  • 1/8 red onion thinly sliced (soak in cold water for 10 minutes to reduce sharpness, if desired, optional)
  • 1 peach peeled and diced
  • 6 cherry tomatoes diced
  • 1 jalapeño stem and seeds removed, minced, omit for nightshade-free
  • 1 tablespoon basil leaves
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon avocado oil
  • salt to taste

Salad

  • 2 cups arugula
  • 1/4 cup basil leaves
  • olive oil optional, for dressing arugula, omit if you want to lower fat
  • balsamic optional for dressing arugula (a peach flavored white balsamic is wonderful here)

Instructions

For the Pork

  • Preheat the oven to 450ºF, line a rimmed baking sheet with foil, and grease it with a bit of olive oil. Set aside.
  • Season the pork tenderloin with salt and rub with the tablespoon of olive oil then sprinkle with allspice and coriander. Place the pork on the baking sheet.
  • Roast for 20-25 minutes, or until the pork registers 145ºF. Rest the pork at least 5 minutes before slicing and serving.

For the Salsa

  • Combine all salsa ingredients in a bowl and adjust seasoning to taste, set aside to let flavors meld.

To Finish

  • Combine the pistachios and parsley in a small food processor or blender and pulse to grind finely, stopping before it becomes a paste. Stir in the pork panko (do not blend or it can become greasy). Adjust seasoning to taste and pour onto a plate, set aside.
  • Place arugula on serving plates. Scatter basil leaves on top. Lightly drizzle with oil and vinegar, if desired.
  • Slice rested pork and roll the outside edges into the plate of pistachio panko. Place on top of salad and serve with salsa along side. Sprinkle a bit of the extra pistachio panko over the arugula salad, if desired.

Notes

Protein:Energy Quotient [calories]: 1.2, Protein % of calories: 44.4%
Nutrition as 3 servings: Calories: 336 cal, Carbs: 11g, Fiber: 3g, Fat: 16g, Protein: 37g, Protein:Energy Quotient [calories]: 1.2, Protein % of calories: 44.4%
 
Nutrition Facts
Pistachio Crusted Pork Tenderloin with Arugula and Peach Salsa
Amount per Serving
Calories
504
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
151
mg
50
%
Sodium
 
502
mg
22
%
Potassium
 
1428
mg
41
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
55
g
110
%
Vitamin A
 
1931
IU
39
%
Vitamin C
 
39
mg
47
%
Calcium
 
94
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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