Pork Tendeloin Three Easy Ways

Pork Tenderloin

By Lucy Olschan August 3, 2014

Prep Time : 10 minutes
Cook Time : 25 minutes
Yield : 4 servings
Allergens : nuts

Ingredients

Pork Tenderloin - 1 lb
For Pistachio Crusted
Pistachio Nuts - 3/4 cup shelled
Fresh Parsley Leaves - small bunch
salt, pepper - to taste
Dijon Mustard - 2 table spoons
For Italian Crusted
Dijon Mustard - 2 table spoons
salt, pepper - to taste
Italian Seasoning - about a table spoon
For BBQ Tenderloin
salt, pepper - to taste
BBQ Sauce of your choice - 1/4 cup

Instructions

For Pistachio Crusted Tenderloin
Heat oven to 425 degrees F. Place parsley and nuts in a food processor. Cover and pulse just until crumbly, but not paste like. Season the tenderloin with salt and pepper and rub with the dijon mustard. Transfer pistachio mixture to a piece of waxed paper and roll pork tenderloin in the mixture to coat, firmly pressing nut mixture onto pork. Place pork in a greased roasting pan. Roast in heated oven for 20-25 minutes or until internal temperature is 145 degrees F. Place tenderloin on a carving board and cover with foil. Let rest for 5 minutes to let the juices distribute evenly. To serve, carve pork into 1-inch-thick slices. Absolutely delicious with served with mashed potatoes and some apple sauce.

For Italian Crusted Pork
Heat oven to 425 degrees F. Season the tenderloin with salt and pepper and rub with the dijon mustard. Place pork in a greased roasting pan. Cover with italian seasoning very generously as to create a crust. Roast in heated oven for 20-25 minutes or until internal temperature is 145 degrees F. Place tenderloin on a carving board and cover with foil. Let rest for 5 minutes to let the juices distribute evenly. To serve, carve pork into 1-inch-thick slices.

For BBQ Tenderloin
Heat oven to 425 degrees F. Season the tenderloin with salt and pepper and place pork in a greased roasting pan. Generously cover in your chosen BBQ sauce. Roast in heated oven for 20-25 minutes or until internal temperature is 145 degrees F. Place tenderloin on a carving board and cover with foil. Let rest for 5 minutes to let the juices distribute evenly. To serve, carve pork into 1-inch-thick slices.

Pistachio Crusted Pork Tenderloin

Italian Rubbed Pork

BBQ Pork Tenderloin

This afternoon I have a secret to share. I will let you know how to pull off a delicious dinner for Friday evening after spending two hours sitting in a traffic jam, trying to get home. Seems like I know what I am talking about? Yep. Friday is not far away enough as to not leave a bitter taste in my mouth…. Sweetened only by a delicious 25 minute quickie BBQ Pork Tenderloin. I think the first time I decided to make it, I was mad at my husband for something. As he was in the dog house, I wanted to punish him by withdrawing my cooking to make him really feel it. I decided to just brush some BBQ sauce on a pork tenderloin I bought earlier in the week and call it a day. Since he was trying to get out of the dog house, he even agreed to peel some potatoes to get mashed potato started and microwaved some steam-in-the bag peas. Twenty minutes later, I didn’t know whether to be angry or happy, because the punishment didn’t seem to work at all – he absolutely loved the meal and asks for it again and again! It has definitely become a staple of our household for those short on time evenings. I have since done the italian seasoning crusted version, just to switch it up and reserve the pistachio for a nicer meal when we just returned from a shopping trip to Stew Leonards (local grocery store with oh-so-delicious farm-fresh meats and produce). That one is my favorite. Yet again, sounds fancy, but is so easy to pull off. Delicious when paired with brussels sprouts or steamed broccoli, which can be all purchased in the steam-in-the-bag packaging for a $1!!! or less in sale and kept in the freezer for busy evenings. Let me know in your comments how it worked out for you.

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