Pistachio Crusted Pork Tenderloin Recipe

1. In a food processor or blender, combine the pistachios, thyme, garlic, and season to taste with salt and pepper. Keep in mind that some pistachios are salted already. 
2. If your tenderloin has a very thin end, you may want to tie it so that the tapered end and the thick end are the same thickness. Prepare the pork by brushing it on all sides with Dijon mustard, then dredging in the pistachio mixture. 
3. Preheat the barbecue to 375°F (191°C), preparing to use indirect grilling methods. Place a pizza stone onto the grill and ignite the burners below. 
4. When you are ready to cook, turn off the burners below the stone and lay down a piece of parchment. Place the pork onto the parchment and cook for up to 30 minutes depending on the thickness of the tenderloin. Use a wireless meat thermometer to monitor the internal temperature. You are looking for around 140°F (60°C) in the thickest part. This will allow the pork to come up to temperature while resting. Remove from the barbecue. 
5. While your pork is resting, prepare the cream sauce. Melt butter and gently fry the thyme and shallot. Once the shallots are softened, add the stock or wine and bring to a simmer adding the mustard. Reduce by half and add the cream, allowing the mixture to thicken. Pour in any juices from the resting meat. 
6. Slice the pork and serve with your favorite seasonal vegetables as well as the sauce.  

This recipe for Pistachio Crusted Pork Tenderloin is both flavorful and delicate. Perfect for any day of the week or when you are entertaining. What is your go-to fast and fancy meal? Share your favorite barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!