Orange-&-Pistachio Crusted Pork Tenderloin

Perfect for everyone We all enjoyed this meal and cook it several times a month. Even my husband who doesnt like healthy food cant get enough. I find it tastes best fresh rather than as a left over. The cooking directions vary from each stove , oven and skillet you use. I think this meal is best suited to someone who has cooking experience and can tell when the pork has been seared long enough and baked long enough as you dont want to under cook pork.

Dangerous Temperature for Pork Consumption Pork should not be consumed at an internal temperature of 145, I couldn't even believe Eating Well suggested that! Also, it took much longer to even reach 145 degrees than the 16 minutes the recipe suggests. I ended up cooking the pork until the internal temperature reached to 165 and I let it rest on a cutting board with foil loosely covering it for 5 minutes and the pork reached 170 degrees which is a perfect cook on pork. Once it was fully done it was delicious, the cooking time was about 35 minutes in the oven. Since it took so long I think I would cook it half way in the oven without the marmalade and pistachio mixture covering it and then put that on the last 15 minutes or so because the nuts were pretty burnt. Will make this again with modifications, but it is not as simple and quick as it looks! Pros: Good flavors, tender pork, light dinner Cons: Takes MUCH longer to reach a safe temperature for consumption than suggested in recipe

Wonderful crusty pork - the side needs improvement We LOVED the orange and pistachio/garlic crusted pork tenderloin! The barley and wild rice side dish was a bit bland, otherwise I would have given the dish an awesome rating. It could have benefited from a flavorful drizzle (like the lemon/maple one from the Salmon with Roasted Vegetables and Quinoa recipe). Pros: Delicious pork flavor Cons: Bland barley/rice side