Pistachio stuffed pork tenderloin with a rice vinegar pan sauce

Remove the silver skin by sliding a thin sharp knife under it, cutting to the end and slicing back; leave the regular white fat.

Slice down the centre only 75 to 80% of the way through to butterfly the tenderloin.

Between sheets of plastic wrap, pound to a little thicker than an eighth of an inch (about 3/16); refrigerate.

Chop the pistachios to a mix of sizes. Mix Dijon mustard with minced garlic, a touch of maple syrup, black pepper, salt and cayenne.

Trim the pointy end and lay it over the thin, separated area; pound briefly so it adheres and gives a uniform shape.

Spread the mustard mixture to the edges, leaving a couple of inches clear on the far edge; sprinkle the breadcrumbs, then the pistachios, and press lightly.

Roll up tightly but gently using the plastic, pushing back any filling that falls out; place seam side down.

Tie with seven or eight lengths of kitchen twine, each twisted three or four times and pulled tight without cutting into the meat; trim the ends.

Season the outside with salt and pepper. Can be refrigerated a couple of hours ahead.

Sear on all sides over medium-high heat in a little vegetable oil, four or five minutes.

Transfer to the centre of a 425 degree oven for about 16 to 20 minutes, to an internal temperature of 140.

Move to a plate, tent loosely with foil and rest at least 10 minutes.

In the pan, bring seasoned rice vinegar and chicken broth to a boil on high heat, scraping up the bits on the bottom and sides; reduce until thickening.

Off the heat, swirl in a chunk of cold butter, stirring or shaking until it disappears into a glossy emulsified sauce; add a pinch of salt if needed.

Slice the pork, remove the twine, strain the sauce over, and plate with roasted potatoes and snipped chives.