Serve up some Southern flair with my easy and elegant Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce!
You’ve got to love pork tenderloin! A pork tenderloin is perfectly sized for just a few servings and this cut elevates pork into something elegant. This recipe is easily doubled which also makes it perfect for the fall and winter entertaining season.
Tenderloins are generally sold with two per pack and each weighs about a pound. You can use one tenderloin then wrap and freeze the other for future use. However, organic pork tenderloin is typically sold in one-tenderloin packages.
You don’t want to confuse a pork tenderloin with a pork “loin.” They are two completely different cuts. A pork loin can be quite large and when cooked, will not be as tender.
The tenderloin has a tough membrane attached (referred to as silverskin) that should be removed prior to cooking. Otherwise, it will be tough and chewy (even after cooking). The silverskin is very visible and easy to remove with a sharp boning knife.
Instead of flour and egg to bind the pecan mixture to the meat, I use Dijon mustard, which is easier and also adds another layer of flavor. If using whole pecans, you will need slightly more than the cup of pecan pieces indicated in the recipe because you can fit more pieces into a measuring cup than you can whole pecans. A mini food processor works well to grind the pecans. However, be careful to not grind them too much; it will create a paste.
A decadent bourbon sauce accompanies the pork that can be whisked together while the tenderloin bakes. However, please remember to sauce in moderation! (Barumpum.)
This dish can also be prepared with boneless skinless chicken breasts or turkey tenderloins. Serve with mashed sweet potatoes or long-grain and wild rice pilaf and roasted green beans.
Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce
Serve up some Southern flair with my Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce! It’s easy, elegant and perfect for dinner for two.
Ingredients
- PORK
- Nonstick cooking spray
- 1 (1-pound) pork tenderloin, trimmed of silverskin
- 2-3 tablespoons Dijon mustard
- 1 cup pecan pieces, ground
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon cayenne pepper, or to taste
- Salt and black pepper, to taste
- SAUCE
- 3/4 cup chicken broth
- 1/4 cup bourbon
- 1 tablespoon cornstarch
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 1/4 cup Dijon mustard
- 3 tablespoons unsalted butter, cut into small pieces
- salt, to taste
Directions
PORK: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil (preferably nonstick) or parchment paper and spray lightly with cooking spray.
Rub the mustard evenly over the pork. Combine ground pecans, thyme, cayenne, salt and black pepper to taste and spread in a pan. Roll the tenderloin in the nut mixture, coating well on all sides.
Transfer to the prepared baking sheet and spray with cooking spray. Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
SAUCE: Meanwhile, prepare sauce. Combine chicken broth, bourbon and cornstarch in a small saucepan. Bring to a boil. Reduce heat to medium low. Whisk in sugar, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter. Add salt to taste. Serve with pork.
Recipe Notes
MAKE AHEAD: Prepare pork up to the point of baking. Cover and refrigerate. Make the sauce, cool and refrigerate. Gently reheat the sauce on the stovetop or microwave.
Melissa Holiday says
Using this recipe as a guide, I substituted a couple of ingredients based on what I had on my shelf. Instead of just pecans, I used nut crumbs. Didn’t have fresh thyme so I used fresh chives and dill. Since I didn’t have bourbon, I used brandy instead. Now you may be thinking to yourself, “that’s not my recipe.” Maybe not, but it was in the proportions and it turned out awesome. I can’t wait to plan ahead and purchase all the right ingredients. I served it with steamed green beans, wild rice, and Red Lobster cheese biscuits. (I had a couple of dollops of left-over mashed yams that I warmed up and included as a side as well.) Now I am off to enjoy a couple of my husband’s chocolate chip cookies. thanks for the recipe.
Carol says
Hi, Melissa, Thanks so much! It sounds great!
Maryann DeStefano says
Hello
Pecan encrusted pork is a favorite at a restaurant we frequent. We are going to try for our Christmas dinner this year. Can you tell us if dry or liquid mustard is used?
Thank you
Maryann and Joe
Carol says
Hi, Maryann, Thanks for your question. It’s 1/4 cup Dijon mustard such as Grey Poupon. You can always adjust that to your taste. Hope you enjoy!
John Donahue says
I made this today only I did it on a Weber gas grill & on a ss Weber grill sheet lined with tin foil & coated with cooking spray ,held at 350* for 35 minutes to hit 145* internal temp . I will definitely be making this again , everyone loved with the gravy drizzled over the top !
Carol says
John, You are my new grilling hero! To do something nut-crusted on the grill is just awesome! Thanks so much for chiming in and so glad you enjoyed! Please stay in touch!
angie says
Carol, would this recipe work with a half pork loin? (5 lbs). Or would the pecans burn with the increased time to cook? Thanks – Angie
Carol says
Hi, Angie, Thanks so much for your question. The nuts would definitely burn with the increased cooking time. I would cut the loin into 6-8 ounce chops, then crust each chop with the pecans as indicated. You may need some more pecans for that large of a loin. Please let me know how it goes!
Nam Boyd says
I made this recipe for dinner today, I used the chicken breast.
It turn out delicious, except I would use less bourbon for the sauce, to me it was bit
over powering. Next time I would only use two table spoons, instead of 1/4 cup of bourbon.
My family love it very much, I would definitely make it again.
Thank you for the great recipe!
Carol says
Hi, Nam, Thank you so much for your feedback. You certainly should adjust things to your palate. As a personal chef, I know that everyone’s palate is different. Thanks again and please stay in touch!
Dan says
I’m going to try this for the bourbon mustard sauce alone! Looks amazing, thanks for the recipe!