Pistachio Crusted Pork Tenderloin w/ Dijon Mustard Sauce

Serves 4

Ingredients:
For the Pork:
2 pounds pork tenderloin
2 cups shelled pistachios
1 tsp kosher salt
1 tbsp dry mustard powder
1 tbsp fresh thyme leaves
½ tsp garlic powder
1 tsp freshly ground black pepper
½ cup dijon mustard

For the Creamy Dijon Mustard Sauce:
2 tbsp unsalted butter
½ cup shallot, finely chopped 
2 garlic cloves, finely chopped
1 cup chicken broth 
½ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp Dijon mustard
1 tsp chopped fresh sage 
1 cup heavy cream

Instructions:
Preheat the oven to 375°F.

In a food processor, blend the pistachios, salt, mustard powder, thyme, garlic powder, and black pepper until coarsely ground. Place pistachio mixture in a 9x13 pan, spread out.

Season the pork tenderloins with salt and pepper, then brush them with Dijon mustard. Take note to go-light on the salt if your pistachios are particularly salty. Roll/press the pistachio mixture onto all sides of the pork. Roast for about 25 minutes, or until the internal temperature reaches 145°F. Take out and let rest for 5 minutes. 

Meanwhile, melt the butter in a saucepan over medium heat. Add the shallot and garlic, and sauté for 2–3 minutes until the shallot is translucent. Deglaze with the chicken broth and simmer for 1–2 minutes. Stir in the salt, pepper, mustard, sage and cream. Let it simmer for a few more minutes until it reaches your desired consistency, then set aside and keep warm

Slice the pork on the diagonal into thick pieces. Serve with sauce on top of pork tenderloin.