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    Pork Tenderloin with Pistachio-Gremolata

    Source of Recipe


    List of Ingredients

    2 garlic cloves, minced
    1 1/2 tablespoons finely grated lemon rind
    3/4 cup fresh parsley leaves
    3 tbsp pistachio nuts, shelled
    1 (1-oz) slice hearty whole-wheat bread
    1/4 tsp coarse salt
    1 tbsp olive oil
    1 (1-pound) pork tenderloin
    1 egg-white lightly beaten
    Vegetable cooking spray or olive oil
    1 (15-oz) can white beans, rinsed and drained
    1 tbsp red wine vinegar
    1 tbsp defatted chicken stock or broth
    Parsley twigs


    1. Preheat oven to 350
    2. Combine the first six ingredients in a food processor and process until crumbly. Add the oil and pulse to mix. Divide the mixture in half and set both portions aside.
    3. Trim the fat from the pork. Dip the pork in the egg white; dredge in one-half of the reserved gremolata - bread crumb mixture. Place the pork on a nonstick baking sheet lightly coated with cooking spray or oil. Bake at 350 F for 20-25 minutes or until a meat thermometer registers 160 F. Cover with foil and let rest for 5 minutes.
    4. Warm the beans on the stove or in the microwave. Stir the vinegar, chicken broth and the remaining gremolata into the beans. Taste for seasoning and add the salt if needed. Slice the pork and serve over the white beans. Garnish with parsley spring if desired.




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