Orange and Pistachio Crusted Pork Tenderloin with Pearl Barley and Wild Rice, and Roasted Haricot Verts with Lemon Zest

HOOOO Boy Howdy!!!
(serves 4)

For the Pork Tenderloin:
1 lb. pork tenderloin
1/4 t. each kosher* salt and freshly ground pepper
3 T. orange marmalade (try to find the Seville kind at Trader Joe's*)
1/3 cup toasted shelled pistachios
2 large garlic cloves

For the Pearl Barley and Wild Rice:
3 cups water
1/2 cup each pearl barley and wild rice
1/4 t. kosher* salt

For the Green Beans:
1&1/2 lbs. thin whole French* green beans
1 T. EVOO
2 t. lemon zest
1/4 t. each kosher* salt and freshly ground pepper

Bring the water, pearl barley, wild rice, and salt to a boil in a large saucepan. Cover, reduce heat, and simmer until just tender, 35-45 mins. Drain. Meanwhile, pulse the pistachios and garlic cloves in a mini food processor until finely chopped. Preheat oven to 450. Season tenderloin with S&P. Heat the oil in a large ovenproof skillet over med.-high; brown pork on all sides, 4-6 mins. Remove from heat. Brush the pork with the orange marmalade, and top with pistachio mixture. Transfer the skillet to the oven and bake on the center rack until an instant read thermometer registers 145, 12-16 mins. Remove the pork to a clean cutting board and let rest. Meanwhile (again*), toss the green beans on a rimmed baking sheet with the olive oil, lemon zest and S&P. Roast on the lower rack until tender-crisp, about 10 mins. Slice the pork carefully to help keep the crust on; serve with the barley-rice blend and the green beans.

"A person who feels appreciated will always do more than expected."

Have FUN out there today!!

Love,

MM