Pistachio-Crusted Pork Tenderloin Bruschetta

  • Yield: 18 servings
  • Prep: 15 mins
  • Cook: 20 mins


1pound pork tenderloin
3/4cup parsley leaves, lightly packed fresh
3/4cup pistachio nuts or slivered almonds
2tablespoons lemon peel, grated (about 2 lemons)
1/4teaspoon salt
1/4cup lemon juice, fresh
4ounces mild goat cheese or spinach-artichoke cheese spread or olive tapenade
1/2-- 24-inch-long baguette, diagonally sliced and lightly toasted


  1. Heat oven to 425F. 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. 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. Place pork on rack in shallow roasting pan. Roast in heated oven for 20 minutes or until internal temperature is 160F. Cool pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight.

  4. To serve, carve pork into 1/2-inch-thick slices. Lightly spread baguette slices with cheese or tapenade. Place pork on top.

Garnish Suggestions: Dollop tops with additional cheese and/or sprinkle with snipped parsley, chives or green onion; chopped pistachio nuts; long shreds of lemon peel.


Nutritional Info *per serving

  • Calories 110
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 20mg
  • Sodium 140mg
  • Potassium 150mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 1g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 2%
  • Iron 6%