Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce

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  8 oz Pistachios, Roasted, Salted
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  1 tsp 1 teaspoon kosher salt
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  1 tbsp Mustard powder
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  1 tsp 1 teaspoon freshly cracked black pepper
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  3 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  2 tbsp Unsalted Butter
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  1 Shallot(30g)
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  4 Garlic(12g)
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  0.5 cup Wine, White, Dry
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  1 cup Low Sodium Chicken Broth
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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tbsp Mustard, Whole Grain
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  1 tbsp Thyme, Fresh
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  1 tsp Sage, Fresh
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  1 tsp Rosemary, Fresh
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  1 cup Cream, Heavy Whipping

Instructions

1. 1Pulse the pistachios, mustard powder, fresh thyme, and fresh garlic in a food processor until finely chopped, about 20–30 times. Pour the pistachio mixture onto a plate and set aside.
2. 2Pat the pork tenderloin dry, then roll it in the pistachio mixture until evenly coated on all sides, pressing gently so the coating adheres.
3. 3Melt the butter in a large skillet over medium-high heat. Once foaming, place the pork tenderloin in the pan and sear for 3–4 minutes per side until the pistachio crust is golden brown, turning occasionally. Transfer the pork to a plate and tent loosely with foil.
4. 4In the same skillet over medium heat, add the shallot and cook for 2–3 minutes until softened and translucent. Add the garlic and cook for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the pan bottom, and simmer for 3 minutes until slightly reduced.
5. 5Stir in the chicken broth, Dijon mustard, whole grain mustard, fresh thyme, sage, and rosemary. Simmer over medium heat for 5–7 minutes until reduced by half. Add the heavy cream and simmer for 5 more minutes until the sauce thickens slightly and coats the back of a spoon.
6. 6Return the pork to the skillet and cook for 2–3 minutes until the internal temperature reaches 145°F when checked with an instant-read thermometer at the thickest point.
7. 7Remove from heat and let rest for 5 minutes. Slice the pork against the grain into 8 portions.
8. 8Divide the sliced pork and sauce evenly into 8 airtight containers while hot. Store refrigerated for up to 4 days or freeze for up to 3 months.