Pistachio Stuffed Pork Tenderloin

Prepare the Pork: Place pork on a cutting board and trim any silver skin. Butterfly the tenderloin by slicing lengthwise down the center, being careful not to cut all the way through. (5 minutes)

Pound the Pork: Place the butterflied pork between two sheets of plastic wrap. Use a meat pounder to flatten the pork to about 3/16-inch thickness. Refrigerate until needed. (10 minutes)

Make the Pistachio Filling: In a small bowl, combine Dijon mustard, garlic, maple syrup, salt, black pepper, and cayenne pepper. Mix until well combined. (5 minutes)

Preheat the Oven: Preheat your oven to 425 degrees F (220 degrees C). (2 minutes)

Even Out the Pork: Remove pork from refrigerator. If the pork has an uneven shape, slice a small piece off the pointed end and place it over the gap on the wider end. Cover with plastic and pound with the meat pounder to create a more rectangular shape. (5 minutes)

Assemble the Pork: Spread the mustard mixture evenly over the surface of the pork, leaving a couple of inches uncovered on one long side. Sprinkle evenly with panko breadcrumbs, then top with chopped pistachios. (7 minutes)

Roll and Tie: Roll the pork up tightly, finishing with the seam at the bottom. Use kitchen string to tie the pork every inch or so. Trim any excess string. (8 minutes)

Sear the Pork: Add vegetable oil to an oven-safe skillet and heat over medium-high heat. Once the oil is hot, add the tied tenderloin and brown on all sides, turning often, until golden brown. (4 minutes)

Roast the Pork: Roast the pork in the preheated oven until an instant-read thermometer inserted near the center reads 140 degrees F (60 degrees C). (16 to 20 minutes)

Rest the Pork: Remove skillet from the oven. Transfer pork to a plate, loosely cover with foil, and let rest for 10 minutes. (10 minutes)

Make the Pan Sauce: While the pork rests, place the skillet back on the stove over high heat. Pour in rice wine vinegar and chicken broth. Bring to a boil, scraping the bottom and sides of the pan to dissolve any browned bits. (5 minutes)

Finish the Sauce: Once about 75% of the liquids have evaporated and the mixture has slightly thickened, turn off the heat and add cold butter. Keep the butter moving by shaking the pan or stirring with a spoon until it melts and the sauce is glossy and emulsified. Season with a pinch of salt. (3 minutes)

Serve: Snip the string off the pork, then slice into about 1-inch thick pieces. Strain the pan sauce over the pork slices and garnish with fresh snipped chives, if desired. (5 minutes)