Pistachio-Crusted Pork Tenderloin With Apple And Escarole Salad Recipe

Ingredients For Pistachio-Crusted Pork Tenderloin With Apple And Escarole Salad Recipe

• Pork Tenderloin
• 1 cup Unsalted shelled pistachios
• 1 Garlic Clove
• 1 tablespoon Fresh Rosemary Leaves
• pinch Pinch of cayenne pepper
• 5.5 pound Pork Tenderloin
• NaN Kosher Salt And Freshly Ground Black Pepper
• Salad
• 1 piece Head escarole, torn into bite size
• 1 Apple thinly sliced
• 1 Juice lemon
• 2 tablespoon White wine vinegar
• 2 teaspoon Dijon mustard