Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce

4.74 from 41 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Beef

Cuisine: American

Diet: Diabetic, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

TIPS:

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.

MAKE AHEAD:

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.

FREEZER-FRIENDLY:

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