Roasted Pork Tenderloin with Herb and Pistachio Salsa
This easy pork tenderloin recipe gets a Mediterranean twist with a Greek-inspired marinade loaded with garlic and warming spices. The herb and pistachio salsa is optional but it gives the meat the perfect bright and fresh note to complement the richness of the roast.
Servings: 8
Ingredients
- 2 (1 to 1 1/4 pounds) pork tenderloins
- Kosher salt
- Ground black pepper
For the Marinade Mixture
- 5 medium garlic cloves minced
- 1 tablespoon Dijon mustard
- 2 teaspoons dried Greek oregano
- 1 teaspoon ground coriander
- 1 teaspoon Aleppo pepper or red pepper flakes
- Extra virgin olive oil
For the Herb and Pistachio Salsa
- 1 jalapeño, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/3 cup shelled unsalted pistachios, chopped or roughly crushed
- 1 lemon, zested and juiced
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
Instructions
- Season the pork. Pat the tenderloins dry and set on a 9 x 13-inch baking dish. Season well with salt and pepper on all sides.
- Prepare the marinade mixture. In a small mixing bowl, whisk together the garlic, Dijon, oregano, coriander, Aleppo pepper (or red pepper flakes), and enough olive oil to generously coat the tenderloins (about 1/2 cup).
- Marinate the pork. Rub the pork all over with the marinade mixture. Cover and refrigerate for at least 3 hours, and up to 24 hours.
- Get ready to roast. Position a rack in the center of your oven and preheat to 375°F. Remove the pork from the fridge and set aside at room temperature until the oven is hot.
- While the oven heats, make the Herb and Pistachio Salsa. To a medium mixing bowl, add the jalapeño, parsley, mint, pistachios, lemon zest, lemon juice, and a small pinch of salt and pepper. Add enough olive oil to cover (about 1/3 cup). Mix well to combine. Cover and keep in the fridge until you are ready to roast the pork.
- Sear the pork. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the tenderloins (do this in batches if your skillet is not large enough). Sear the pork, turning on all sides until golden brown all over, about 5 to 8 minutes in total. Return the pork to the baking dish in which you marinated it.
- Roast. When the oven is ready, roast the pork for about 18 to 20 minutes, or until a meat thermometer inserted into the thickest part registers 145°F. Remove the pork from the heat and allow it to rest for at least 3 minutes.
- Serve. After the pork has rested, spoon the juices from the baking dish on top. Slice into medallions and serve with the herb and pistachio salsa spooned on top.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Be careful not to overcook the pork! Cooking pork like other meats, which require an internal temperature of 160-165°F is a common misconception that will result in a dry pork tenderloin. Take the pork out of the oven when it registers at an internal temperature of 145°F.
Nutrition
Calories: 151.8kcal | Carbohydrates: 3.4g | Protein: 27.1g | Fat: 3g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.1g | Trans Fat: 0.03g | Cholesterol: 81.9mg | Sodium: 95.3mg | Potassium: 587.2mg | Fiber: 1.3g | Sugar: 0.5g | Vitamin A: 541.3IU | Vitamin C: 15.8mg | Calcium: 37.2mg | Iron: 2mg
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