Pistachio Crusted Pork Tenderloin

Prep Time

30 minutes

Total Time

30-35 Minutes




pistachio crusted pork tenderloin


  • 3 lbs. of pork tenderloins
  • 8 oz. roasted, salted, shelled Wonderful Pistachios
  • 1 tbsp. ground mustard
  • 1 tbsp. fresh thyme leaves
  • 1 tsp freshly ground black pepper
  • 2 large cloves of garlic, roughly chopped
  • 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. freshly ground black pepper
  • 1 tbsp. dijon mustard
  • 1 tbsp. whole grain mustard
  • 1 tbsp. thyme, fresh, optional
  • 1 tsp. sage, fresh, optional
  • 1 tsp. rosemary, fresh, optional
  • 1 cup. heavy cream


  1. Heat oven to 375° F. Trim the fat from the pork tenderloin, set aside.
  2. In a food processor, pulse the pistachios, ground mustard, thyme, garlic and pepper until incorporated, about 20-30 times.
  3. 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.
  4. 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 2 minutes. Add the garlic and cook for 2 minutes longer. Deglaze the pan by adding the white wine. Simmer for 3 minutes. Add the chicken stock, salt, pepper, both mustards, and herbs. Simmer the sauce until slightly reduced, 5-7 minutes. Add the heavy cream and simmer for 5 more minutes until sauce has thickened slightly.
Marc's Pharmacy offers a large selection of generic medications in both 30 and 90 day supplies.