Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce
Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce provides 45g protein and 496 calories per serving — an upper-tier protein option with refined macros. Eight servings batch on the stovetop without requiring specialty equipment, scaling up for extended meal-prep cycles. Hit 180g+ daily protein while staying satiated and maintaining strict calorie control throughout the week.
Ingredients
- •Pistachios, Roasted, Salted(227g)
- •1 teaspoon kosher salt
- •Mustard powder(15g)
- •Thyme, Fresh(15g)
- •Garlic
- •1 teaspoon freshly cracked black pepper
- •Pork Tenderloin, Boneless(1361g)
The leanest pork cut. Do not confuse with pork loin (wider, fattier).
- •Unsalted Butter(30g)
- •Shallot
- •Garlic
- •Wine, White, Dry(120g)
- •Low Sodium Chicken Broth(240g)
- •½ teaspoon kosher salt
- •½ teaspoon freshly cracked black pepper
- •Mustard, Dijon(15g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
- •Mustard, Whole Grain(15g)
- •Thyme, Fresh(15g)
- •Sage, Fresh(5g)
- •Rosemary, Fresh(5g)
- •Cream, Heavy Whipping(240g)
Instructions
- 1Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
- 2In a food processor, combine the pistachios, salt, mustard powder, thyme, garlic, and pepper. Pulse until finely chopped, 20 to 30 times.
- 3Pour 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.
- 4Meanwhile, 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.
- 5Pour 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.
- 6Slice the pork against the grain and transfer to a serving platter. Drizzle with the White Wine Dijon Sauce to serve.
Nutrition — Per Serving
496
calories
45g
protein
34g
fat
- Carbohydrates
- 13g
- Saturated fat
- 10.2g
- Sodium
- 264 mg
- Dietary fiber
- 4.3g
8 servings per batch · ~288g each
Macro data sourced from USDA FoodData Central
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How much protein does Pistachio Crusted Pork Tenderloin have per serving?
Each serving provides 45g of protein and 496 calories with 34g fat and 13g carbs. The high fat content comes from both the pork and pistachio crust, while protein-to-calorie ratio remains strong.
How long does Pistachio Crusted Pork Tenderloin take to prep?
This quick prep recipe batch-makes 8 servings on the stovetop, so one cooking session supplies a full week of dinners in under 25 minutes total. Active time averages roughly 3 minutes per serving.
Is Pistachio Crusted Pork Tenderloin good for muscle gain?
At 45g protein and 496 calories per serving, this recipe delivers strong protein content for muscle-building phases with a moderate caloric footprint. The fat from pistachios supports hormone production and nutrient absorption alongside the lean pork protein.
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