The inspiration for this recipe came from my sister-in-law. My mom raved about a dinner Holly made with pork tenderloin, bacon and dates. This percolated for a few days, and then I picked up a beautiful pork tenderloin from the folks at Diamond Mountain Ranch. This amazing piece of meat deserved special treatment, so I came up with this recipe to celebrate it!
Active: 10 minutes
Total: 35 minutes
2 strips raw bacon
2 Medjool dates, pitted
¼ cup pistachios
salt & pepper
1 – 1 ½ pound pork tenderloin
Preheat oven to 400. Line a baking sheet with foil or lightly oil/grease a baking dish.
In a food processor, pulse crust ingredients until a chunky paste forms.
Remove fat or silver skin from pork exterior if desired. Place on lined sheet or in baking dish.
Distribute crust evenly across the top of the tenderloin. Then press it down so that it adheres to the tenderloin all across the top and part of the way down the sides.
Place pork in oven. Decrease oven temperature to 350. Roast 20-25 minutes or until the center of the pork registers 135-140, or is just slightly pink at center.
Remove from oven and rest 5 minutes. Slice gently with a sharp knife to preserve crust.
Serve 2-3 slices per person. Enjoy!