Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
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Pecan-Crusted Pork Tenderloin with Bourbon-Mustard Sauce feels special without feeling fussy. Tender pork gets a crunchy pecan crust and is served with a silky bourbon Dijon sauce. It’s refined enough for entertaining, yet simple enough for a weeknight when you want something a little elevated.
“This is absolutely delish. I followed the recipe and used boneless chops. It was restaurant-worthy and very simple. Excellent for company without a lot of fuss. Thank you. I will definitely make this again.”
quick take:
Serve up some Southern flair with my Pecan-Crusted Pork Tenderloin with Bourbon-Mustard Sauce for your next date night or dinner party!
A pork tenderloin is perfectly sized for just a few servings and elevates pork into something elegant. This recipe is easily doubled, so it’s perfect for entertaining!
quick tips:
- Don’t confuse a pork tenderloin with a pork “loin.” They are two completely different cuts. A pork loin can be quite large, and when cooked, it will not be as tender.
- Pork tenderloins are generally sold in packs of two, with each tenderloin weighing approximately one pound.
- If you’re not using both, uncooked pork tenderloin freezes well; simply wrap it tightly and freeze for future use.
- Pork tenderloin has a tough membrane attached, called a silverskin, that must be removed prior to cooking because 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, Dijon mustard adds another layer of flavor.
- If starting with 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 pecan halves and pieces.
- A mini food processor works perfectly to grind the pecans. Be careful to not grind them too much as you’ll end up with a paste.
- This dish can also be prepared with boneless, skinless chicken breasts or turkey tenderloins if you don’t eat pork.
serve with:
More pork recipes you’ll love:
- Cuban-Style Pork Tenderloin
- Spice-Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce
- Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges
- Mojo Pork Skewers and Pepper Jelly Glazed Sweet Potatoes
- Cajun-Smothered Pork Medallions
- Braised Pork Loin in Dijon Mustard Sauce
Get all my pork recipes at Pork Recipes – From A Chef’s Kitchen.
Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
Ingredients
Pork Tenderloin
- Non-stick cooking spray
- 1 (1-pound) pork tenderloin, trimmed of excess fat and all 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 freshly ground 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
Instructions
Pork Tenderloin
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, preferably non-stick 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 the tenderloin with cooking spray.
- Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
Sauce
- Meanwhile, prepare the 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.
Notes
- Can also use pork chops.
- Use turkey tenderloins or cutlets in place of pork.
- Also works with chicken breasts.
- Pork tenderloin is a small, tender cut—don’t confuse it with pork loin, which is larger and less tender.
- Tenderloins are usually sold in two-packs (about 1 pound each). Freeze the unused one tightly wrapped.
- Remove the visible silverskin before cooking—it stays tough and chewy.
- Dijon mustard replaces flour and egg to bind the pecans while adding extra flavor.
- If starting with whole pecans, measure slightly more than a cup. Pulse in a mini food processor just until finely chopped—don’t process into a paste.
- Get the pork tenderloin prepped, then refrigerate overnight. Bake when needed.
- The sauce can be made 1-2 days ahead of time.
- Reheat in a saucepan over low heat until heated through.
- Can be frozen before or after baking.
- Thaw in the refrigerator. Bake as directed when needed or slice, fan the slices, and reheat in the oven at 350 degrees.
- The sauce can be frozen for 2-3 months.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
This dish was delicious. Easy to coat the pork tenderloin and no cleanup by baking it on a foil lined pan. The sauce was yummy. The only addition I made it was to saute’ a shallot and a clove of minced garlic in a bit of bacon grease in the saucepot before adding the liquid ingredients along with a few sprigs of fresh thyme. It was a quick dish for a weeknight meal. I decided to make a double batch of the sauce to freeze it for another meal since it could also work for pecan crusted chicken breasts too. 🙂
Hi, BJ, Thanks so very much and happy you love this recipe! Making a double batch of the sauce is a great idea! Thanks again and appreciate you taking the time to come back and comment and rate.