Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
Pecan-Crusted Pork Tenderloin with Bourbon-Mustard Sauce is perfect for elegant yet easy entertaining! Ideal for a date night or dinner party, it can be prepped ahead and is easily doubled for larger gatherings.
A mini food processor works great for grinding pecans, but don’t over-process them, or you’ll end up with a paste.
While the tenderloin bakes, whisk together a rich bourbon sauce for the perfect finishing touch.
Serve up some Southern flair with this delicious dish that’s perfect for fall and winter entertaining!
Photo and Recipe by Carol/From a Chef’s Kitchen
SUBSTITUTIONS: Can also use pork chops, chicken breasts, 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.
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.
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 Better Halves Pecans 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
Directions:
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.
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