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.