Recipe: Pistachio-Crusted Pork Tenderloin with Orange-Honey Reduction and Roasted Root VegetablesDescription: Succulent pork tenderloin coated in a crunchy pistachio and herb crust, drizzled with a glossy orange-honey reduction, and accompanied by colorful roasted root vegetables.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 600 g pork tenderloin, 1 cup pistachios, 1 sprig rosemary, 1 sprig thyme, 1 teaspoon salt, 0.5 teaspoon black pepper, 3 tablespoon olive oil, 3 pieces carrot, 2 pieces parsnip, 2 pieces beet, 0.5 cup orange juice, 2 tablespoon honey, 1 tablespoon balsamic vinegarInstructions: Preheat the oven to 200°C (392°F). In a food processor, combine pistachios, rosemary, thyme, salt, and pepper. Pulse until the mixture resembles coarse crumbs. Brush the pork tenderloin with olive oil and press the pistachio mixture onto the surface to coat evenly. Place the tenderloin on a baking sheet and roast for 25 to 30 minutes, or until the internal temperature reaches 63°C (145°F). While the pork is roasting, prepare the roasted root vegetables. Toss carrots, parsnips, and beets with olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 25 to 30 minutes or until tender. For the orange-honey reduction, in a small saucepan, combine orange juice, honey, and balsamic vinegar. Bring to a boil, then reduce heat and simmer until thickened, about 10 minutes. Once the pork is done, let it rest for 5 minutes before slicing. Serve with roasted root vegetables and drizzle with the orange-honey reduction.Perfect for: Meal planning, weekly preparation, home cooking Tags: French, Mediterranean, dinner, gluten-freeThis Pistachio-Crusted Pork Tenderloin with Orange-Honey Reduction and Roasted Root Vegetables recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.