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Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce on wood cutting board with pecans and fresh thyme scattered around it.
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4.72 from 39 votes

Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce

Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce is perfect for elegant entertaining!  It's easy, elegant and can be prepped ahead.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Beef
Cuisine: American
Diet: Diabetic, Low Fat
Servings: 2 -3
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.
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

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