Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce

4.71 from 37 votes
50 minutes
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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!

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.


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

More pork recipes you’ll love:

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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

4.71 from 37 votes

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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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Beef
Cuisine American
Servings 2 -3
Calories 713 kcal


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


  • 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


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.


  • 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.


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.


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.

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4.71 from 37 votes (28 ratings without comment)

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Recipe Rating


  1. 5 stars
    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!

    1. 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.

  2. 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?

    1. 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.

      1. 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.