Pistachio Stuffed Pork Tenderloin

Ingredients

• 675 g (24 oz) pork tenderloin-silver skin removed
• 375 g (13 oz) naturally smoked bacon
• 36 g (2 tbsp) smooth Dijon mustard
• 30 g (2 tbsp) clean bacon fat, tallow or lard
• 75 g (2.7 oz) lightly salted roasted pistachios – rough chopped
• 15 g (0.5 oz) Parmesan cheese – grated
• 115 g (4 oz) smooth ricotta cheese
• ½ tsp garlic powder
• 9 g (0.3 oz) fresh basil leaves – chopped
• 9 g (0.3 oz) fresh flat leaf parsley - chopped
• 1 tsp sage powder
• 3 g (½ tsp) salt – ground very fine
• ½ tsp black pepper - fine
• 32 g (1.1 oz) raw garlic cloves – large ones
• 34 g (2 tbsp) unsalted butter – room temperature
• 240 g (1 cup) homemade chicken bone broth
• 1 tsp fresh thyme leaves
• 5 g (1 tbsp) fresh flat leaf parsley – chopped
• 1/3 tsp salt – very fine
• 1/3 tsp black pepper – fine
• 1 tbsp white wine vinegar
• OPTIONAL (to thicken) - ½ tsp glucomannan / konjac root powder