Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce is perfect for elegant entertaining! It’s easy, elegant and can be prepped ahead.
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!
More pork tenderloin 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
- Cumin Lime Roast Pork Tacos with Salsa Verde
- Mojo Pork Skewers and Pepper Jelly Glazed Sweet Potatoes
- Cajun-Smothered Pork Medallions
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Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce
Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce is perfect for elegant entertaining! It's easy, elegant and can be prepped ahead.
Ingredients
- PORK TENDERLOIN
- Non-stick cooking spray
- 1 (1-pound) pork tenderloin, trimmed
- 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
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.
Nutrition Information:
Yield:
2Serving Size:
2-3Amount Per Serving: Calories: 906Total Fat: 70gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 116mgSodium: 3065mgCarbohydrates: 33gFiber: 9gSugar: 18gProtein: 30g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Melanie Franceschi says
I want to make this today! But just looked out of Bourbon! What if anything could I substitute.??
Thank you
Carol says
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!
Jen says
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.
Carol says
Thanks so much, Jen! Hope you and yours enjoy!
Kristine Venneman says
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!
Carol says
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!
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!