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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

  • 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

  1. Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
  2. In a food processor, combine the pistachios, salt, mustard powder, thyme, garlic, and pepper. Pulse until finely chopped, 20 to 30 times.
  3. 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.
  4. 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.
  5. 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.
  6. Slice the pork against the grain and transfer to a serving platter. Drizzle with the White Wine Dijon Sauce to serve.