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Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce

Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce on a plater with herbs and extra sauce in a dish
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  35 min

Ingredients

  • 3 lbs pork tenderloins or 2 (1.5 lb) tenderloins
  • 8 oz roasted, salted, shelled Pistachios
  • 1 tsp kosher salt
  • 1 tbsp mustard powder
  • 1 tbsp fresh thyme leaves
  • 2 cloves of garlic, roughly chopped
  • 1 tsp black pepper, freshly ground

White Wine Dijon Sauce

  • 2 tbsp unsalted butter
  • 1 medium shallot, minced (roughly ½ cup)
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • ½ tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 1 tbsp dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp fresh thyme, minced
  • 1 tsp fresh sage, minced, optional
  • 1 tsp fresh rosemary, minced, 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, salt, mustard powder, 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 on an instant read thermometer.
  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 3 minutes. Add the garlic and cook for 1 minute longer.
  5. Deglaze the pan by adding the white wine. Simmer for 3 minutes, until slightly reduced. Add the chicken stock, salt, pepper, dijon and whole grain mustard, and fresh herbs. Simmer the sauce until reduced by half, about 5-7 minutes. Add the heavy cream and simmer for 5 more minutes until sauce has thickened slightly.
  6. Serve the pork sliced on a platter with the white wine dijon sauce.