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American·Main Course

Pistachio-Stuffed Pork Tenderloin

A visually impressive pork tenderloin butterflied and rolled with a savory-sweet filling of Dijon mustard, garlic, maple syrup, and chopped pistachios, finished with a simple 3-ingredient pan sauce.

Prep

25m

Cook

25m

Total

50m

Serves

4

Method

  1. 01

    Trim any silver skin from the pork tenderloin. Butterfly the meat by slicing down the center lengthwise, cutting about 75-80% of the way through (do not cut all the way through). Place the meat between sheets of plastic wrap and pound to a uniform thickness of about 3/16 inch.

    Step 1
    Watch · 0:26
  2. 02

    In a small bowl, combine Dijon mustard, minced garlic, maple syrup, black pepper, a pinch of salt, and cayenne. Chop the pistachios into a mix of fine and medium pieces.

    Step 2
    Watch · 2:13
  3. 03

    Spread the mustard mixture over the butterflied pork, leaving a 2-inch border at the top edge. Sprinkle with breadcrumbs, then evenly top with the chopped pistachios. Press the pistachios lightly into the mustard.

    Step 3
    Watch · 3:52
  4. 04

    Using the plastic wrap to assist, roll the pork up tightly toward the un-mustarded edge. Secure the roll by tying it at 1-inch intervals with kitchen twine. Season the outside of the roast generously with salt and pepper.

    Step 4
    Watch · 4:34
  5. 05

    Preheat oven to 425°F (218°C). Heat vegetable oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 4-5 minutes. Transfer the skillet to the oven and roast for 16-20 minutes, or until the internal temperature reaches 140°F (60°C).

    Step 5
    Watch · 6:06
  6. 06

    Remove the pork from the pan and transfer to a plate; tent loosely with foil and let rest for 10 minutes. While the meat rests, place the skillet back on high heat. Add rice vinegar and chicken broth, scraping the bottom of the pan to release the browned bits. Reduce by half.

    Step 6
    Watch · 6:52
  7. 07

    Turn off the heat and whisk in the cold butter until the sauce is glossy and emulsified. Remove the twine from the pork and slice into medallions. Strain the pan sauce over the meat and garnish with fresh chives.

    Step 7
    Watch · 7:52

From Chef John

  • “Brown meat is more flavorful meat.”
  • “It is totally fine to let people think we're way better than we are. I've built a whole career on that.”
  • “You are, after all, the Justin Trudeau of your pork stuffed with pistachio.”