Description
This pecan crusted pork tenderloin bakes up juicy under a toasty Dijon-pecan crust, then gets drizzled with a sweet maple Dijon sauce. No searing, no fuss, and easy enough for a weeknight or a holiday table.
Ingredients
Units
Scale
- For the pork tenderloin
- nonstick cooking spray
- 1 lb pork tenderloin
- 4 tbsp dijon mustard
- 1 cup pecans (finely chopped)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne
- 1 tbsp fresh thyme (chopped)
- For the maple Dijon sauce
- 1/4 cup dijon mustard
- 1/4 cup whole grain mustard
- 1/2 cup maple syrup
Equipment
Instructions
- Preheat the oven to 350F. Line a baking pan with aluminum foil, coat it with nonstick cooking spray, and set aside.
- Grind the pecans. Pulse 1 cup pecans in a food processor until they break into small, coarse pieces (stop before they turn to paste).
- Make the crust. In a mixing bowl, stir together the chopped pecans, salt, black pepper, cayenne, and fresh thyme, then spread it out on a plate.
- Coat the pork. Brush the pork tenderloin all over with 4 tbsp dijon mustard, then roll and press it into the pecan mixture. Transfer to the foil-lined pan.
- Bake for about 30 minutes, until a thermometer reads 145F at the thickest part. Rest 5 to 10 minutes before slicing.
- Make the sauce. Whisk the dijon mustard, whole grain mustard, and maple syrup until smooth. Drizzle over the sliced pork and serve.
Notes
- Pull the pork at 145F and let it rest. Carryover heat finishes the cooking while keeping the center juicy.
- Chop the pecans coarse, not fine. Bigger pieces mean more crunch and a sturdier crust.
- No food processor? Add the pecans to a zip-top bag and crush with a rolling pin.
- Adjust the cayenne to taste. A full teaspoon is gentle warmth; use half for kids.
- Make the maple Dijon sauce up to a week ahead and keep it in the fridge.
- Leftover crust mix is great pressed onto chicken or salmon, too.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 14g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg