Pistachio-Crusted Pork with Plum Sauce

Combine chicken broth, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and lime juice in heavy small saucepan over medium high heat. Simmer until sauce is reduced to one cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate. When ready to serve, bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece.

Preheat oven to 350 degrees. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 2 minutes per side. Brush with plum sauce. Place tenderloin on rack in a shallow roasting pan. Tuck thin end of meat under. Roast, uncovered, at 350° for about 25 to 35 minutes, or until internal temperature is around 160°. Let stand 10 minutes. Transfer pork to work surface; cut tenderloin into 12 rounds, each about 1 1/2” thick. Sprinkle with pistachios and drizzle remaining sauce over top. Serve immediately.