Pecan Crusted Pork Tenderloin
I love the combination of flavors in this dish. The Dijon, maple syrup, pecans, and cayenne pepper together compliment the pork really well. This recipe is quick and easy to make and will bring rave reviews at the dinner table. Enjoy!
2 pork tenderloins
1/2 cup Dijon mustard
2 TBSP real Maple syrup
1 1/2 cups pecan halves and pieces
1 1/2 tsp sea salt
1 tsp black pepper
1/4 tsp cayenne pepper
- Preheat the oven to 425.
- Remove the silver skin from the pork tenderloins by slipping a boning knife between the silver skin and the meat, using one hand to hold the skin while cutting.
- Pat the tenderloins dry with a paper towel.
- Place the pecans in a small food processor and blend until it becomes like a coarse meal.
- Place the pecan meal in a bowl and stir in the sea salt, black pepper, and cayenne.
- Spread the pecan mixture out onto a sheet pan lined with parchment paper.
- In a small bowl combine the Dijon mustard and maple syrup.
- Using a spatula coat the tenderloins with the mustard mixture.
- Roll the tenderloins in the pecan mixture until evenly coated.
- Pat on an extra pecan meal.
- Place the coated tenderloins on a baking sheet lined with parchment paper.
- Bake for 25 minutes or until it reaches an internal temperature of 145.
- Remove from the oven and let rest for 10 minutes.
- Slice the tenderloins and place on a platter for serving.
- Serves 6.