Subj : BH&G 2682
To   : All
From : Dave Drum
Date : Wed May 12 2021 16:21:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pistachio-Crusted Pork Tenderloin Bruschetta
 Categories: Pork, Breads, Nuts, Herbs, Citrus
      Yield: 18 Servings
 
      1 lb Pork tenderloin
    3/4 c  Fresh parsley leaves;
           - lightly packed
    3/4 c  Pistachios OR slivered
           - almonds
      2 tb Lemon peel; grated
    1/4 ts Salt
    1/4 c  Fresh lemon juice
      4 oz Mild goat cheese
           +=OR=+
      4 oz Spinach-artichoke cheese
           - spread
           +=OR=+
      4 oz Olive tapenade
    1/2    (24" long) baguette;
           - diagonally sliced, lightly
           - toasted
 
  Heat oven to 425ºF/218ºC.
  
  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.
  
  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.
  
  Place pork on rack in shallow roasting pan. Roast in
  heated oven for 20-27 minute. Cool pork on rack for 20
  minutes. Loosely cover with foil and chill for several
  hours or overnight.
  
  To serve, carve pork into 1/2" thick slices. Lightly
  spread baguette slices with cheese or tapenade. Place pork
  on top.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Jealousy is all the fun you think they have.

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