Pistachio-Crusted Pork Tenderloin Bruschetta

Make sure to follow us on facebook so you don’t miss our latest updates!

pistachio_crusted_pork_tenderloin_bruschetta_hr

 

 

Do to popular demand, I am sharing this recipe.

The picture of this Pistachio-Crusted Pork Tenderloin Bruschetta,

was used for an award winning article on how to cook pork properly.

 It was later brought to my attention that it looked amazing and

I should share the recipe.

 

 So, here it is. A knock your socks off way to Wow anyone

who you serve this too.

Enjoy!

 

 Here is the recipe…

 Pistachio-Crusted Pork Tenderloin Bruschetta

Image: EatPork.com

 



Honey Pork Tenderloin Kabobs

Make sure to follow us on facebook so you don’t miss our latest updates!

honey_pork_tenderloin_kabobs_hr

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 –

Cook to 145 F with 3 minute rest Time

Ingredients
1/2 cup bourbon, * OR 2 tablespoons cider vinegar
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3-4 sweet potatoes, cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe peaches, unpeeled, pitted and quartered
4 green bell peppers, each cut into 8 two-inch pieces
8 yellow onion, each cut into 4 two-inch pieces
olive oil, for grilling

– Cooking Directions

Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves 4

* Bourbon is optional, can substitute 2 tablespoons cider vinegar

Give your grill a new thrill with these spiked kabobs. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.

Nutrition Information
Calories: 640 calories
Protein: 42 grams
Fat: 12 grams
Sodium: 290 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 3 grams
Carbohydrates: 77 grams

Recipe and photo courtesy of National Pork Board