December 20, 2016

Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce

Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce

Earlier this month, Natalie and I had the honor of attending a pistachio themed pop-up dinner at Elder Hall put on by the amazing team at Wonderful Pistachios. Chef Jason French’s kitchen produced some incredibly creative (not to mention delicious) dishes. Each course was designed to celebrate the unique flavor of pistachios and that they did. The 3rd dish of the night was a pistachio crusted cod with cacao and chile mole, spaghetti squash, queso fresco, and a lime crema. Natalie and I agreed that it was one of the most stunning and flavorful dishes either one of us have had in a long time. We left that dinner inspired and challenged to rethink of how we traditionally use the pistachio (almost exclusively for snacking) and to incorporate it into some delicious dishes to share with you all.


We left that dinner inspired and challenged to rethink of how we traditionally use the pistachio..

As we sat down to create our recipe, what we thought might be difficult quickly turned into an entire seasonal array of pistachio recipe ideas. From salads to potato dishes, desserts and mains...who knew one nut could be so versatile? We certainly didn't, but then again we'd never given cooking with pistachios much thought before this. Lesson learned!

We were having a hard time choosing which recipe to share with you, but decided that in keeping with the holiday season, a beautiful piece of meat is always appropriate. Turkey, ham and prime rib are the tradition go-to’s, but this beautiful pistachio crusted pork tenderloin makes for a stunning surprise for your guests come Christmas, and we can assure you no one will be disappointed. It's easier to make than it looks, and don't worry, you won't have to crack those pistachios by hand (who has time for that amidst the Christmas craziness?), because Wonderful Pistachios makes cooking with these little gems a breeze by selling pre-shelled bags. Perfect. The only difficulty you'll have is hiding them from your family until the time to cook with them arrives. (I learned that lesson the hard way and had to head back for more as my kids sneakily devoured half of them in a blink one day.) This pistachio crusted pork tenderloin is going to be the beautiful centerpiece of my Christmas meal (Or maybe double, so I can be assured of leftovers) and I'm excited to share something a bit different with loved ones this year. I hope that whatever you find yourself cooking this holiday that you're able to enjoy it while surrounded with the love of friends and family, too. Merry Christmas!

Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce

Serves 8

Ingredients

3 lbs of pork tenderloins
8 oz roasted, salted, shelled Wonderful Pistachios
1 tbsp ground mustard
1 tbsp fresh thyme leaves
1 tsp freshly ground black pepper
2 large cloves of garlic, roughly chopped

Sauce

2 tbsp butter
1 medium shallot, minced (roughly ½ cup)
4 cloves garlic minced
1/2 cup dry white wine
1 cup chicken stock
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp dijon mustard
1 tbsp whole grain mustard
1 tbsp thyme, fresh, optional
1 tsp sage, fresh, optional
1 tsp rosemary, fresh, optional
1 cup heavy cream

Method

  1. Heat oven to 375° F. Trim the fat from the pork tenderloin, set aside.
  2. In a food processor, pulse the pistachios, ground mustard, thyme, garlic and pepper until incorporated, about 20-30 times.
  3. Pour the pistachio mixture out onto a large piece of parchment paper or baking sheet. Place the tenderloin onto the pistachio mixture and gently roll to coat all sides. Place the coated tenderloin into a parchment lined baking dish or baking pan and roast for 30-35 minutes or until the internal temperature reaches 155° F.
  4. For the sauce, heat the butter in a medium sized skillet over medium heat until just beginning to bubble. Add the shallots and cook for 2 minutes. Add the garlic and cook for 2 minutes longer. Deglaze the pan by adding the white wine. Simmer for 3 minutes. Add the chicken stock, salt, pepper, both mustards, and herbs. Simmer the sauce until slightly reduced, 5-7 minutes. Add the heavy cream and simmer for 5 more minutes until sauce has thickened slightly.

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