Pistachio, Herb & Mustard Crusted Pork Tenderloin For My Daddy

Whether it’s a birthday or father’s day, the request is always the same, pork or lamb for dinner. This is my favourite recipe for my daddy’s favourite dinner. The nuttiness from the pistachio, the fragrant sweetness from the orange and the sharp mustard, combine masterfully to create the perfect crust for the tenderloin while still letting the succulence of the meat shine as the star of this dish. This crust can be used on chicken, roasted pork loin or any other white meat instead of pork for a lovely alternative. Love you Dad!
serves 6 to 8
3 Lb pork tenderloin (trimmed by the butcher)
1/4 cup olive oil
2 tbsp fresh sage (chopped)
1 tbsp fresh rosemary (chopped)
2 tbsp fresh thyme (chopped)
2 large cloves garlic (minced)
juice and zest of 1 orange
1 tbsp brown sugar
3 tbsp dijon mustard
3 tbsp grainy mustard
1/4 Lb shelled pistachios
salt and freshly ground pepper (to taste)
1 fresh orange (sliced) for garnish
Preheat oven to 375 F. Prepare a roasting pan with parchment paper. 
Season pork loin generously with salt and pepper and let the meat temper to room temperature.
In the work bowl of a food processor, combine all of the ingredients except the nuts until a thick paste is formed. Scrape paste into a mixing bowl. 
In the same work bowl, pulse pistachios until roughly chopped. 
Fold pistachios into the reserved paste. 
Smear paste all over pork getting the whole circumference evenly and set in prepared roasting pan.
On the middle rack in the oven, roast the pork until golden brown and a meat thermometer reads between 150 F and 155 F, about 30 minutes. If the crust is browning too fast, cover loosely with aluminum foil and continue roasting.
When cooked, remove pork from pan and let sit on a cutting board for 5 minutes before slicing. 


Garnish pork loin with fresh slices of orange and serve warm.