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Unforgettable in every way. And forever more, that's how it'll stay! That's how you'll feel about Love-Struck Dinner, the perfect dish to share with someone you feel is equally unforgettable! A crunchy pistachio-crusted pork tenderloin, rosy and juicy on the inside, served alongside a light, refreshing, and crisp pear salad. It's a match made in heaven... just like you and your special someone! Love-Struck Dinner reminds you of the first time you laid eyes on each other, and all the feelings that moment brought with it!
Unforgettable in every way. And forever more, that's how it'll stay! That's how you'll feel about Love-Struck Dinner, the perfect dish to share with someone you feel is equally unforgettable! A crunchy pistachio-crusted pork tenderloin, rosy and juicy on the inside, served alongside a light, refreshing, and crisp pear salad. It's a match made in heaven... just like you and your special someone! Love-Struck Dinner reminds you of the first time you laid eyes on each other, and all the feelings that moment brought with it!
Ingredients
For the pork tenderloin:
- 1 cup unsalted pistachios shelled
- 1 clove garlic
- 1 tablespoon fresh rosemary leaves
- cayenne pepper to taste
- 1 1/2 pounds pork tenderloin
- kosher salt to taste
- freshly ground black pepper to taste
For the salad:
- 1 head escarole torn into bite-size pieces
- 1 pear thinly sliced
- juice of 1 lemon
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- kosher salt to taste
- ground black pepper to taste
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a baking sheet or casserole dish with nonstick spray.
- In the bowl of a food processor, pulse the pistachios, the garlic, the rosemary, and the cayenne until the pistachios are finely ground.
- Pour the pistachio mixture onto a piece of parchment paper.
- Season the pork on all sides with the salt and the pepper.
- Dredge all sides of the pork tenderloin in the pistachio mixture, making sure each side is coated.
- Transfer the pork to the baking sheet and roast in the oven until it reaches an internal temperature of 145 degrees F, about 25-30 minutes.
- Transfer the pork from the oven and tent it with foil.
- In a large bowl, toss the escarole, the pear, and the lemon juice together.
- In a small bowl, whisk the vinegar and the Dijon mustard together.
- Gradually drizzle the olive oil into the vinegar mixture while whisking until it is well-combined.
- Season the dressing with the salt and the pepper.
- Toss the salad with the dressing.
- Slice the pork into 1/2-inch-thick pieces.
- Serve the pork with the salad.
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