Pistachio Stuffed Pork Tenderloin

01Method

1. 1

   Lay the pork on a cutting board and remove any silver skin. Butterfly it by making a lengthwise cut through the center, going only about three-quarters of the way through — do not cut all the way to the board or the meat will fall into two separate pieces.

2. 2

   Place the butterflied pork between two sheets of plastic wrap and pound to approximately 3/16-inch thickness with a meat mallet. Wrap and keep refrigerated until ready to use.

3. 3

   Roughly chop the pistachios and set aside.

4. 4

   In a small bowl, stir together the mustard, garlic, maple syrup, salt, black pepper, and cayenne until the mixture is uniform and well combined.

5. 5

   Heat the oven to 425°F (220°C).

6. 6

   Take the pork out of the refrigerator and lay it on a cutting board with one long edge toward you. If the shape is uneven, cut a small piece from the tapered end and press it onto the wider end to fill any gap; place plastic wrap on top and pound so the meat adheres and forms a more rectangular shape.

7. 7

   Spread the mustard mixture evenly over the surface, leaving a couple of inches uncovered along the far edge. Scatter the breadcrumbs over the mustard layer, then distribute the pistachios on top.

8. 8

   Roll the pork tightly away from you, ending seam-side down. Tie the roll with kitchen twine at roughly 1-inch intervals and trim any excess string.

9. 9

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

10. 10

    Transfer the skillet to the oven and roast until an instant-read thermometer inserted near the center registers 140°F (60°C), roughly 16 to 20 minutes.

11. 11

    Remove the skillet from the oven. Move the pork to a plate, tent loosely with foil, and allow it to rest for 10 minutes.

12. 12

    While the pork rests, return the skillet to the stovetop over high heat. Pour in the rice vinegar and chicken broth, bring to a boil, and scrape up any browned bits from the bottom and sides of the pan.

13. 13

    Once about three-quarters of the liquid has evaporated and the sauce is lightly thickened, remove from heat and add the cold butter. Swirl or stir constantly until the butter is fully incorporated and the sauce is glossy and emulsified. Season with a pinch of salt and keep warm.

14. 14

    Cut away the twine, then slice the pork into rounds about 1 inch thick. Spoon the strained pan sauce over the slices and finish with freshly snipped chives before serving.