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Pork Tenderloin with White Wine sauce

Yields1 Serving

 6 Cloves of Garlic
 1 tsp Fresh Rosemary
 1 tsp Fresh Sage
 1 Shallot minced roughly
 1 tbsp Fresh Thyme
 1 cup Chicken Stock
 1 tbsp Dijon Mustard
 1 tbsp Whole Grain Mustard
 1 tbsp Mustard powder
 1 ½ tsp Freshly ground Black pepper
 1 ½ tsp Kosher Salt
 8 oz Pistachios roasted
 2 tbsp Unsalted Butter
 1 cup Heavy Cream
 ½ cup Yorkville Cellars Sauvignon Blanc
 3 lbs Porkl Tenderloin or 2 (1.5lb) tenderloins

How to Cook Pork Tenderloin
Tenderloin wants to be, well, tender. It’s hard to mess up, all you need to do is not overcook it. The only thing to remember is to check the internal temperature—when you get a reading of 145°F on an instant read thermometer, that pork is done! Pull it out of the oven right away. Here’s how to cook pork tenderloin in the oven:
Make the pork crust by blitzing the pistachios, ground mustard, thyme, garlic and pepper in a food processor.
Roll the pork tenderloin (or pork tenderloins) in the crust until it’s well-coated.
Roast! About 30 minutes at 375° F, but don’t go by time alone! Check that temp.
Whip up the creamy wine-mustard sauce.
Pull the pork from the oven, let it rest for just a couple of minutes. Then, slice and serve!

Pork Tenderloin + Creamy Mustard Sauce = A Super Deluxe Situation
Mustard makes an appearance in the delicious, simple pistachio crust that we use to coat the pork tenderloin before roasting, and it lends its lovely sharpness to this creamy sauce that you’ll serve with the finished tenderloin, too. Pork and mustard are a classic combo that we just love, and so we’re leaning into it with abandon. Trust us on this one, OK? Lean into this luxurious mustard sauce. Everyone around your table will thank you! You’ve already got garlic and fresh thyme from making the tenderloin itself, so here’s everything else you’ll need to make the sauce to go with it: