Pistachio Stuffed Pork Tenderloin Recipe

Ingredients

This recipe yields 2 servings, and all ingredient amounts are adjusted accordingly. Cooking times and steps remain the same regardless of scale.

Pork Tenderloin:

• 1 (1 1/4 pound) pork tenderloin, trimmed
• 1/2 cup roasted salted pistachios
• 3 tablespoons Dijon mustard
• 1 rounded tablespoon minced garlic (or to taste)
• 2 teaspoons maple syrup
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons panko breadcrumbs
• 1 tablespoon vegetable oil

Pan Sauce:

• 2 tablespoons seasoned rice vinegar
• 1/2 cup chicken broth
• 1 tablespoon cold unsalted butter
• 1 pinch salt (or to taste)
• Chopped fresh chives for garnish (optional)

Directions

1. Begin by placing the pork tenderloin on a cutting board. Trim off any tough membrane or silver skin. Butterfly the pork by making a lengthwise cut down the center, stopping about 75% of the way through to avoid cutting all the way through, as that would separate the meat into two pieces.

2. Lay the butterflied pork on a piece of plastic wrap and cover it with another piece. Use a meat pounder to gently pound the pork to a thickness of about 3/16-inch. Cover and refrigerate the pork until needed.

3. Coarsely chop the pistachios and set them aside. In a small bowl, mix together the Dijon mustard, minced garlic, maple syrup, kosher salt, black pepper, and cayenne until well combined.

4. Preheat your oven to 425F (220C). Remove the pork from the refrigerator, placing it on a cutting board with one long side facing you. The shape of the pork may be uneven, so trim a small piece from the pointed end and place it over the gap at the wider end. Cover with plastic wrap and pound the pork to even out the shape, making it easier to fill and roll evenly.

5. Spread the mustard mixture over the pork, leaving a small section uncovered at the edge farthest from you. Sprinkle panko breadcrumbs evenly over the mustard, followed by the chopped pistachios.

6. Carefully roll the pork up, starting from the end closest to you, and finish with the seam side down. Use kitchen string to tie the pork every inch or so, trimming off any excess string.

7. Heat vegetable oil in an oven-safe skillet over medium-high heat. Once hot, add the tied tenderloin and brown the pork on all sides, turning often, about 4 minutes in total.

8. Transfer the skillet to the preheated oven and roast the pork until an instant-read thermometer inserted near the center reads 140F (60C), about 16 to 20 minutes. Remove the skillet from the oven, transfer the pork to a plate, and loosely cover with foil. Let the pork rest for 10 minutes.

9. While the pork is resting, make the pan sauce. Return the skillet to the stove over high heat. Add rice vinegar and chicken broth, bringing the mixture to a boil while scraping the bottom and sides of the skillet to dissolve any caramelized bits.

10. Once about 75% of the liquid has evaporated and the sauce has slightly thickened, turn off the heat and stir in the cold butter. Shake the pan or stir with a spoon to emulsify the butter into the sauce, making it glossy. Season with a pinch of salt to taste and keep the sauce warm.

11. Remove the string from the pork, then slice it into 1-inch thick pieces. Pour the pan sauce over the pork slices and garnish with fresh chives, if desired. Serve and enjoy!

Nutrition Facts (per serving)