Pistachio Crusted Pork Tenderloin with White Wine Dijon Sauce
Feb 26, 2021
A fantastic recipe for a special occasion, or just something different on a weeknight...this pistachio crusted pork tenderloin is sure to impress!
- 2 lbs Butcher Box.ca pork tenderloin
- 8 oz roasted, salted, shelled pistachios
- 1 tbsp mustard powder
- 1 tbsp fresh thyme leaves
- 2 cloves of garlic, roughly chopped, about 1 tbsp
- 1 tsp black pepper, freshly ground
- 2 tbsp butter
- 1 medium shallot, minced (roughly ½ cup)
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- ½ tsp salt
- ½ tsp black pepper, freshly ground
- 1 tbsp dijon mustard1 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
Heat oven to 375° F. Trim the fat from the pork tenderloin, set aside.
In a food processor, pulse the pistachios, salt, mustard powder, thyme, garlic and pepper until incorporated, about 20-30 times.
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.
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.
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.
Serve the pork sliced on a platter with the white wine dijon sauce.