Pistachio crusted pork loin with creamy mustard sauce

I think pork tenderloin is my favorite cut of pork. Even more so when a longtime friend provides you with a piece directly from his farm, Les Viandes D'Autrefois. Thank you, François, for this superb product, raised beautifully in Beauce, QC. I prepare it in a pistachio crust served with a mustard sauce—divine!

Servings: 2 to 4

Preparation: 15 minutes

Cooking time: 25 minutes

Ingredients

Pistachio-crusted pork fillets

• 1.4 kg of pork fillets (approximately 2 fillets of 680 g each)
• 225 g shelled pistachios
• 1 tsp kosher salt
• 1 tbsp mustard powder
• 1 tbsp fresh thyme leaves
• ½ tsp garlic powder
• 1 tsp freshly ground black pepper
  
  

Dijon mustard sauce

• 1 tbsp unsalted butter
• 1 medium shallot, finely chopped (about 1/2 cup)
• 2 cloves garlic, finely chopped
• 250 ml chicken broth or 1 tbsp Better than broth
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp Dijon mustard
• 1 tsp chopped fresh sage (optional)
• 250 ml of 15% cooking cream
• ½ tsp cornstarch
• Salt and pepper
  
  

Steps:

1. Preheat oven to 375°F.
2. In a food processor, blend the pistachios, salt, mustard powder, thyme, garlic powder, and black pepper until coarsely ground.
3. Season the pork tenderloin with salt and pepper and brush with Dijon mustard. Press the pistachio mixture all over the tenderloins and bake for about 25 minutes, until the internal temperature reaches 155°F.
4. Meanwhile, melt the butter in a saucepan over medium heat. Add the shallot and garlic and sauté for 2 to 3 minutes, until the shallot is translucent. Deglaze with the chicken broth and simmer for one to two minutes. Add the salt, pepper, mustard, sage (if using), and then the cream. Simmer for a few minutes until the desired consistency is reached, then set aside.
5. Slice the pork diagonally into 1/2-inch pieces. Serve the sauce on a serving platter and add the pork pieces on top. Add more sauce on top and garnish with pickled onions if desired. So good.