Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
Updated Aug 02, 2021, Published Nov 16, 2014
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce is perfect for elegant entertaining! It’s easy, elegant and can be prepped ahead. Great with fried cabbage and this baked beans recipe!
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 recipes you’ll love:
- Cuban-Style Pork Tenderloin
- 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
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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
Hi, Christine, Thanks so very much and so happy you love this recipe! Appreciate your trying the recipe and taking the time to come back and comment and rate.
I just happen to have a bag of pecan pieces. What a great recipe! Thanks.
Thanks, Mimi! Hope you enjoy!
I just made this tonight and it was so good! I have a rosemary bush outside, so I used fresh rosemary and dried thyme, and used Dijon. This recipe is a keeper, thanks so much!
Hi, Jennifer, Thanks so much and so happy you enjoyed! Love that you used fresh rosemary! Appreciate your taking the time to come back and rate and comment.
I wanted to love this recipe, but it didn’t quite come out like I expected. The tenderloin was great, but the sauce was too strong for me. Can I cut down on the mustard without compromising the flavor?
Hi, Dianne, Thank you for your feedback and sorry the sauce wasn’t quite to your liking. Yes, you could cut down on the mustard. If you didn’t, I recommend using Grey Poupon mustard as there are some acrid dijon mustards out there. Thank you again.
Thanks Carol. I use Grey Poupon mustard, so I will try cutting down on the mustard next time. The recipe is definitely worth a second try.
Thanks, Diane! I will also retest the sauce soon to see if any other tweaks can be made. Thanks again!
Tried this last night–I was cooking for my sweetheart and also two friends who are home sick. All three loved it–the nuts give a great flavor and crunch, and the sauce is going to be in regular rotation–it’s easy to make and we love the flavor. Thanks for the post!
Hi, Leanne, Thanks so very much and so happy everyone enjoyed!! Hope everyone gets well quick, too!! Thanks again!
Came out great! I used stone ground mustard instead of the Dijon. Mine was taking too long at 350 when the timer went off at 25 so I finished it at 400 for another 10 minutes and it was perfect. This looked so fancy and the sauce was delicious, too.
Hi, Kelli, Thanks so very much and so happy it worked out for you! I always do nut-crusted items at 350 to prevent burning the nuts but if 400 worked for you, that’s great. Thanks again!
Delicious! The pork is tasty on its own but the sauce takes it over the top. 😋
Hi, Leslie, Thanks so very much and so happy you enjoyed!!!
I want to make this today! But just looked out of Bourbon! What if anything could I substitute.??
Thank you
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!