• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Pork

    By Carol · Published: Nov 16, 2014 · Modified: Aug 2, 2021 · This post may contain affiliate links. Please read my disclosure.

    Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce

    Jump to Recipe
    4.66 from 23 votes
    50 minutes
    Serve up some Southern flair! Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce is easy and elegant!

    Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce is perfect for elegant entertaining!  It’s easy, elegant and can be prepped ahead.

    Photo of Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce on wood cutting board with pecans and fresh thyme scattered around.

    Serve up some Southern flair with 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 the fall and winter entertaining season.

    What to look for when buying pork tenderloin:

    • Conventional pork tenderloins are generally sold with two in each pack.
    • Each tenderloin weighs about a pound or a little over.
    • Uncooked pork tenderloin freezes well; simply wrap it up well to freeze for future use.
    • Organic pork tenderloin is typically sold in one-tenderloin packages.
    • IMPORTANT:  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.

    How to prep a pork tenderloin for cooking:

    Pork 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.

    Tips for making Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce:

    • Instead of flour and egg to bind the pecan mixture to the meat, use Dijon mustard.  It’s easier and also 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.

    A decadent bourbon sauce accompanies the pork that can be whisked together while the tenderloin bakes.

    This dish can also be prepared with boneless skinless chicken breasts or turkey tenderloins if you don’t do pork.  Serve with mashed sweet potatoes or long-grain and wild rice pilaf and roasted green beans.

    Enjoy!

    Close-up photo of Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce on wood cutting board.

    More pork recipes you’ll love:

    • Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans
    • Spice-Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce
    • Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa
    • 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 Roast in Dijon Mustard Sauce
    Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce - Straight-on hero shot of pork tenderloin on wood cutting board with pecans and fresh thyme scattered around

    Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce

    4.66 from 23 votes
    By: Carol | From A Chef's Kitchen
    Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce is perfect for elegant entertaining!  It's easy, elegant and can be prepped ahead.
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Beef
    Cuisine American
    Servings 2 -3
    Calories 713 kcal

    Equipment

    • Rimmed Sheet Pan
    • Mini Food Processor
    • Saucepan
    • Whisk

    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
    • ¼ teaspoon cayenne pepper - or to taste
    • Salt and freshly ground black pepper - to taste

    Sauce

    • ¾ cup chicken broth
    • ¼ cup bourbon
    • 1 tablespoon cornstarch
    • 2 tablespoons dark brown sugar
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons soy sauce
    • ¼ 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

    SUBSTITUTIONS:  Use turkey tenderloins in place of pork.
    MAKE AHEAD:  Sauce can be made 1-2 days ahead of time.  Reheat in a saucepan over low heat until heated through.

    Nutrition

    Serving: 1 | Calories: 713kcal | Carbohydrates: 32g | Protein: 9g | Fat: 58g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1421mg | Potassium: 526mg | Fiber: 7g | Sugar: 18g | Vitamin A: 867IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 4mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Quinoa Feta and Pistachio Stuffed Acorn Squash
    Maryland-Style Crab Cakes »
    14.2K shares
    • Share252
    • Tweet1
    • Yummly
    • Email

    Categories: Date Night Dinners

    Reader Interactions

    Comments

    1. Melanie Franceschi says

      May 03, 2020 at 1:25 pm

      I want to make this today! But just looked out of Bourbon! What if anything could I substitute.??
      Thank you

      Reply
      • Carol says

        May 03, 2020 at 1:50 pm

        Hi, Melanie, Thanks so much for your question. If you have regular whiskey you can use that. A little rum or even apple juice might also do the trick. Thanks again and hope it works out for you!

        Reply
    2. Jen says

      October 23, 2019 at 11:23 pm

      5 stars
      This recipe sounds wonderful! I’m preparing it as I write this. In the oven now! I cook a lot and this recipe has everything I love to eat. Thank you for recipe and I have copied several others I’m looking forward too preparing soon. Yum.

      Reply
    3. Jen says

      October 23, 2019 at 6:23 pm

      This recipe sounds wonderful! I’m preparing it as I write this. In the oven now! I cook a lot and this recipe has everything I love to eat. Thank you for recipe and I have copied several others I’m looking forward too preparing soon. Yum.

      Reply
      • Carol says

        October 23, 2019 at 6:33 pm

        Thanks so much, Jen! Hope you and yours enjoy!

        Reply
    4. Kristine Venneman says

      November 11, 2018 at 5:54 pm

      5 stars
      This was delish! I used less bourbon and my son still wouldn’t eat the gravy… but he loved the pork and we all enjoyed the entire dish. Thanks!

      Reply
      • Carol says

        November 11, 2018 at 6:00 pm

        Hi, Kristine! Thanks so much! Glad you all enjoyed! In my personal chef business, I’ve found kids can be “funny” about sauces. Probably not a bad thing he doesn’t like the taste of bourbon! 🙂 Thanks again!

        Reply
    5. Kristine Venneman says

      November 11, 2018 at 5:54 pm

      5 stars
      This was delish! I used less bourbon and my son still wouldn’t eat the gravy… but he loved the pork and we all enjoyed the entire dish. Thanks!

      Reply
    6. Melissa Holiday says

      February 25, 2018 at 7:35 pm

      5 stars
      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.

      Reply
      • Carol says

        February 26, 2018 at 6:51 am

        Hi, Melissa, Thanks so much! It sounds great!

        Reply
    7. Melissa Holiday says

      February 25, 2018 at 7:35 pm

      5 stars
      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.

      Reply
    8. Maryann DeStefano says

      December 15, 2017 at 3:21 pm

      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

      Reply
      • Carol says

        December 16, 2017 at 8:35 am

        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!

        Reply
    9. John Donahue says

      April 15, 2017 at 6:00 pm

      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 !

      Reply
      • Carol says

        April 15, 2017 at 7:44 pm

        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!

        Reply
    10. angie says

      January 09, 2017 at 10:14 am

      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

      Reply
      • Carol says

        January 09, 2017 at 7:25 pm

        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!

        Reply
    11. Nam Boyd says

      July 24, 2016 at 1:14 am

      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!

      Reply
      • Carol says

        July 24, 2016 at 7:53 am

        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!

        Reply
    12. Dan says

      December 05, 2014 at 7:52 pm

      I’m going to try this for the bourbon mustard sauce alone! Looks amazing, thanks for the recipe!

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Perfect Roasted Potato Wedges in white enamel tray with ketchup and coarse sea salt.

    Perfect Roasted Potato Wedges

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Overhead shot of potato salad in wood bowl on blue background garnished with parsley

    French-Style Potato Salad

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Don't toss those radish greens! Pungent, peppery radish leaves make perfect pesto!

    Radish Greens Pesto

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Grilling Favorites!

    Mojo-Marinated Pork Skewers on metal tray garnished with cilantro.

    Mojo-Marinated Pork Skewers

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Summer is Salad Season!

    Lemony Broccoli, Barley and Bean Salad - Overhead shot of salad in white bowl garnished with parsley

    Lemony Broccoli Barley and White Bean Salad

    Warm Roasted Cauliflower and Chickpea Salad

    Warm Roasted Cauliflower and Chickpea Salad

    Caprese Pizza Pasta Salad

    Caprese Pasta Salad with Pepperoni

    Cauliflower Tabouli with Lemon Tahini Dressing and Feta Cheese - Overhead hero shot of salad on large oval platter garnished with parsley and lemons

    Cauliflower Tabouli with Lemon Tahini Dressing and Feta Cheese

    Spicy Black-Eyed Pea Salad

    Autumn Panzanella Salad - Overhead hero shot of salad in wood bowl on dark blue background

    Autumn Panzanella

    Greek Farro Salad - Overhead hero shot of salad on round platter garnished with parsley

    Mediterranean Farro Salad

    Sicilian Cauliflower Salad - Overhead shot of salad with serving utensils

    Sicilian Cauliflower Salad

    Greek Orzo Pasta Salad - Overhead hero shot of salad in white bowl on white distressed background with serving spoon, garnished with parsley and lemon

    Greek Orzo Pasta Salad

    Greek Vegetable Salad with Marinated Feta Cheese - Close-up shot of salad in wood bowl

    Greek Vegetable Salad with Marinated Feta Cheese

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 252Facebook
    • Pinterest
    14165 shares