Pistachio-Crusted Pork Tenderloin Bruschetta

Ingredients

1 lb. pork tenderloin
3/4 c. Markon Clean & Trim Fresh Parsley, lightly packed
         RFS Item 78172
3/4 c. pistachio nuts OR slivered almonds
2 Tbsp. graded lemon peel (about 2 lemons)
1/4 tsp. salt
1/4 c. fresh lemon juice
4 oz. soft, mild goat cheese, OR 
        spinach-artichoke cheese spread, OR
        olive tapenade
1/2 of 24-inch baguette, diagonally sliced & lightly toasted

Directions

1. Heat oven to 425 F.
2. Place parsley and nuts in blender or food procesor container. Cover and blend or process just until crumbly, but not paste like. Transfer mixture to an 18-inch-long piece of waxed paper. Add lemon peel and salt, lightly mix until combined.
3. Place pork on rack in shallow roasting pan. Roasted in heated oven for 20-30 minutes or until internal temperature is 155 F. Cook 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-inch-thick slices. Lightly spread bauette slices with cheese or olive tapenade. Place pork on top.

Recipe & Photo Courtesy of National Pork Board