Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
Updated Jan 10, 2026
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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.”
CHEF tips AND TRICKS:
- Avoid confusing 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 2, each weighing approximately 1 pound.
- If you’re not using both, uncooked pork tenderloin freezes well; simply wrap it tightly and freeze it for future use.
- Pork tenderloin has a tough membrane, called a silverskin, that must be removed before cooking because it will remain 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.
- A mini food processor works perfectly to grind the pecans. Be careful not to 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.
Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
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.
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
SUBSTITUTIONS:
- 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
Serving: 1Calories: 474kcalCarbohydrates: 21gProtein: 6gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 31mgSodium: 948mgPotassium: 318mgFiber: 5gSugar: 13gVitamin A: 578IUVitamin C: 5mgCalcium: 76mgIron: 2mg
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.
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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.
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.
Thanks so much, Jen! Hope you and yours enjoy!
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!
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!
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!
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.
Hi, Melissa, Thanks so much! It sounds great!
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.
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
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!
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 !
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!
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
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!
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!
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!