Pat the pork tenderloin dry and season with 1 tablespoon dukkah, 1 teaspoon kosher salt, and ¾ teaspoon black pepper. Use your hands to massage the spices into the pork to ensure even coverage. Cover and refrigerate for 30 minutes and up to 24 hours.

Combine the Roma tomatoes, diced onion, minced garlic, 1 teaspoon Aleppo pepper, 1 teaspoon kosher salt, and 1 tablespoon extra virgin olive oil in a medium bowl. Toss to coat and set aside.

Combine the chopped pistachios, minced parsley, lemon juice, and lemon zest in a small bowl. Season with a pinch of salt and toss to coat.

Preheat the oven to 425ºF. Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof pot over medium heat.

Once the oil is hot and shimmering, add the pork tenderloin and sear without moving for 5 minutes until golden brown. Flip and cook for 2 to 3 minutes.

Pour the marinated tomatoes around the pork tenderloin and add ¼ cup water. Turn off the heat and transfer to the oven. Bake for 18 to 20 minutes or until the tenderloin reaches your desired doneness. I recommend cooking the pork to 135ºF. Remove from the oven and return the pot to the stovetop.

Transfer the pork to a cutting board to rest for 5 to 10 minutes.

Return the heat to medium and simmer the marinated tomatoes for 5 minutes until the liquid in the pan reduces. Add half the pistachio mixture and stir to incorporate. Taste and adjust the seasonings to your preference. Turn off the heat.

Slice the pork crosswise and fan out the slices on a large serving platter. Spoon the marinated tomatoes around the sliced pork and scatter the remaining pistachio garnish on top. Serve with warm bread or cooked pearl couscous, rice, or traditional couscous. Enjoy!