Pistachio Crusted Pork Tenderloin

Prep time: 15 mins | Cook time: 25 mins
Yields: 4 Servings 

Ingredients

• 1 pound of lean pork tenderloin trimmed of excess silver skin
• 1/2 cup of raw shelled pistachios crushed into fine pieces
• 1 tablespoon of dijon mustard
• 1 tablespoon of pure honey
• 2 tablespoons of extra virgin olive oil
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of coarse sea salt
• 1/4 teaspoon of cracked black pepper 

Directions

1. Preheat your oven to four hundred degrees Fahrenheit and line a large baking sheet with parchment paper. 
2. Pat the lean pork tenderloin completely dry with a paper towel and season all sides evenly with the coarse sea salt and cracked black pepper. 
3. Mix the dijon mustard, pure honey, garlic powder and one tablespoon of the extra virgin olive oil together in a small bowl until it forms a smooth paste. 
4. Spread the crushed raw pistachios out into an even layer on a large flat plate or a shallow baking tray. 
5. Use a pastry brush to coat the entire surface of the seasoned pork tenderloin with the honey mustard mixture. 
6. Roll the coated pork tenderloin firmly in the crushed pistachios, pressing the nuts directly into the meat to establish a solid crust. 
7. Heat the remaining tablespoon of extra virgin olive oil in a large oven-safe skillet over high heat, then sear the tenderloin for sixty seconds per side to lightly toast the nuts. 
8. Transfer the skillet directly to the preheated oven and bake for roughly twenty to twenty-five minutes until the internal temperature reaches one hundred and forty-five degrees Fahrenheit. 
9. Remove the meat from the oven, place it on a clean cutting board to rest for a full five minutes, then slice it into thick rounds and serve immediately.

Enjoy!