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A Sunday Roast

January 12, 2014

Clean Eating Mag, why do you keep doing this? Why do you keep putting these amazing recipes only in your print edition so I can’t link to them? GAH!

Tonight’s very successful dinner was Pistachio Crusted Pork. I wouldn’t change a thing about this recipe – it was absolutely perfect. Just the right amount of spice and heat to balance out the mild flavour of the pistachios.  Here it is in all its glory.

Ingredients

  • 1/4 cup shelled, raw and unsalted pistachios
  • 2 tsp garlic powder
  • 1 tsp cayenne powder
  • 2 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • 1 egg
  • 1 pork tenderloin

Pre-heat your oven to 475 degrees.  Note: the original recipe says 500 but that seemed high to me.

Grind your pistachios up in your food processor (I use a Ninja – love that thing!). Mix in the rest of the dry ingredients. Whisk the egg in a separate bowl, get the egg mixture all over the pork and then cover the pork with the pistachio mix. Put in a dish and cook until the internal temp is 145 degrees.

THIS COULD NOT BE MORE SIMPLE PEOPLE.

I roasted some sweet potato along with the pork and also sauteed brussel sprouts with sesame seeds and garlic salt.

It was a great Sunday night dinner that felt special but didn’t take a whole lot of effort, which is good, because I am still dragging my ass around while my immune system takes care of these cold germs.  Early to bed for me tonight with a belly full of pork deliciousness.  I have HIIT in the morning and need all the energy I can get!

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