Servings: 18
Prep Time: 25 Min.
Cook Time: 30 Min.
Chill Time: 2 Hr.

+ 1 lb. pork tenderloin
+ 3/4 c. fresh parsley leaves, lightly packed
+ 3/4 c. pistachio nuts, OR slivered almonds
+ 2 Tbsp. lemon peel, grated (about 2 lemons)
+ 1/4 tsp. salt
+ 1/4 c. lemon juice, fresh
+ 4 4-oz. mild goat cheese, OR spinach-artichoke cheese spread OR olive tapenade
+ 1/2 24-in.-long baguette, diagonally sliced and lightly toasted

1. Heat oven to 425°F. 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-in.-long piece of waxed paper. Add lemon peel and salt; lightly mix until combined.
2. 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.
3. Place pork on rack in shallow roasting pan. Roast in heated oven for 20-27 minutes or until internal temperature is 145°F. Cool pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight.
4. To serve, carve pork into 1/2-in.-thick slices. Lightly spread baguette slices with cheese or tapenade. Place pork on top.

* Garnish Suggestions: Dollop tops with additional cheese and/or sprinkle with snipped parsley, chives or green onion; chopped pistachio nuts; long shreds of lemon peel,

* Exploding with flavor. Nuts, parsley and lemon create a savory and attractive "crust" on the pork, and purchased spreads add an unforgettable finish.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 119;   Total Fat: 6g;   Saturated Fat: 2g;   Cholesterol: 17mg;   Total Carbs: 9g;   Protein: 8g;   Sodium: 146mg;