August 17, 2023
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 jalapeƱo in the salsa adds heat while lemon lends acidity and brings balance.
Servings: 3
Calories: 504kcal
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 jalapeƱo 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 450ĀŗF, 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 145ĀŗF. 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%
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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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