Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce
Serves: 8
Prep Time: 20 min
Cook Time: 35 min
Ingredients
8 ounces
roasted, salted, shelled pistachios
1 teaspoon
kosher salt
1 tablespoon
mustard powder
1 tablespoon
fresh thyme leaves
2
garlic cloves, roughly chopped
1 teaspoon
freshly cracked black pepper
3 pounds
pork tenderloin, fat trimmed
White Wine Dijon Sauce
2 tablespoons
unsalted butter
1
medium shallot, finely chopped
4
garlic cloves, minced
½ cup
dry white wine
1 cup
chicken stock
½ teaspoon
kosher salt
½ teaspoon
freshly cracked black pepper
1 tablespoon
Dijon mustard
1 tablespoon
whole-grain mustard
1 tablespoon
minced fresh thyme
1 teaspoon
minced fresh sage, (optional)
1 teaspoon
minced fresh rosemary, (optional)
1 cup
heavy cream
Method
Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
In a food processor, combine the pistachios, salt, mustard powder, thyme, garlic, and pepper. Pulse until finely chopped, 20 to 30 times.
Pour the pistachio mixture onto the prepared sheet pan. Place the tenderloin on top and roll until coated on all sides. Roast for 30 to 35 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
Meanwhile, make the sauce. Melt the butter in a medium skillet over medium heat. Once the butter is bubbling, add the shallot and cook until softened and translucent, about 3 minutes. Add the garlic and cook until fragrant, 1 minute more.
Pour in the white wine and scrape any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced slightly, about 3 minutes. Stir in the chicken stock, salt, pepper, Dijon, whole-grain mustard, thyme, sage, and rosemary, if using. Simmer until reduced by half, 5 to 7 minutes. Stir in the heavy cream and simmer until the sauce has thickened slightly, about 5 more minutes.
Slice the pork against the grain and transfer to a serving platter. Drizzle with the White Wine Dijon Sauce to serve.