Pistachio Pork Tenderloin with Cream Sauce

Your guests will love the crunch of the nuts in the crust of this pork dish.

Pork Tenderloin

1½ cups pistachios, finely chopped

1 cup panko bread crumbs

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

½ cup prepared mustard

2 (1-pound) pieces pork tenderloin

Cream Sauce

½ cup white wine

2 tablespoons finely chopped onion

2 cups heavy cream

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon black pepper

To make the tenderloin: Preheat the oven to 400 degrees. Mix the pistachios, bread crumbs, olive oil, salt, and black pepper in a small bowl. Brush the mustard over the pork and coat the pork in the crumb mixture. Place on a 9 × 13-inch baking dish. Bake for 25 to 30 minutes or until the thermometer registers 160 degrees. Remove from the oven and let rest for 10 minutes before slicing. While the meat is cooking, prepare the sauce.

To make the cream sauce: Bring the wine and onion to a boil in a medium saucepan over medium-high heat. Boil until the wine evaporates. Stir in the heavy cream and simmer until reduced to half, stirring occasionally. Add the Dijon mustard, salt, and black pepper. Drizzle the sauce over the sliced pork tenderloin.

Makes 6 to 8 servings.