Pistachio Crusted Pork Tenderloin with Arugula and Peach Salsa

5 from 1 vote

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.

Course Main Course

Cuisine American

Keyword american, arugula, basil, dairy-free, dinner, lunch, main, peach, pistachio, pork, pork tenderloin, salad, salsa, tomato

Prep Time 20

Cook Time 20

Total Time 40

Servings

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)

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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