Pecan Crusted Pork Tenderloin

A few weeks ago, I received an email from Serious Eats saying that I had won a copy of “The New Southern Table” written by Brys Stephens. (Get your copy here. <Affiliate link) Every single one of the recipes looked amazing, but a recipe for pecan and herb-crusted pork chops immediately called to me. I decided to substitute the pork chops with a pork tenderloin, but otherwise I pretty much followed the recipe. The cook time needed to be adjusted a little bit, but otherwise, the result was a tender, juicy pork with a delicious crunchy crust. You would ALMOST think there was a fry batter on there. I’ll definitely make this again, using a bit more mustard and maybe adding a mustard sauce to really make the dish sing. But give it a shot, I promise you’ll like it (and the smells while it cooks will have you salivating).

Preheat the oven to 400. In a food processor, chop pecans until about the size of panko bread crumbs. Remove and repeat with a shallot.

In a large skillet, melt 2 tablespoons of butter. Allow the butter to get nutty in smell and golden brown in color.

Pecan Crusted Pork Tenderloin

Add the shallots to the pan and cook for 2-3 minutes until softened.

Pecan Crusted Pork Tenderloin

Reduce the heat to low and stir in the pecans as well as 1/2 cup of panko bread crumbs. Cook 8-10 minutes until golden brown.

Pecan Crusted Pork Tenderloin

Remove from the heat and place in a dish. Add in cayenne pepper, thyme and rosemary.

Pecan Crusted Pork Tenderloin

Set up a breading station: seasoned flour, egg whisked together with mustard, and the pecan/panko mixture.

Pecan Crusted Pork Tenderloin

Dredge the pork tenderloin in each of the containers to crust the pork. Place in a roasting pan and cook in the oven 45-55 minutes until the pork reaches 145 degrees.

Pecan Crusted Pork Tenderloin

Remove from the oven and let sit for 10 minutes.

Pecan Crusted Pork Tenderloin

Carefully slice the pork into 1″ thick medallions.

Pecan Crusted Pork Tenderloin

Pecan Crusted Pork Tenderloin
Serves 2
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Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
Ingredients
  1. 1 1-1/2 pound pork tenderloin
  2. 1/2 cup pecans, chopped
  3. 1 shallot, minced
  4. 2 tablespoons butter
  5. 1/2 panko bread crumbs
  6. 1/2 tsp thyme
  7. 1/2 tsp rosemary
  8. 1/2 tsp cayenne pepper
  9. 1 egg
  10. 3 tsp whole grain mustard
  11. 2 tablespoons flour
  12. Salt and pepper
Instructions
  1. Preheat the oven to 400. In a food processor, chop pecans until about the size of panko bread crumbs. Remove and repeat with a shallot.
  2. In a large skillet, melt butter. Allow the butter to get nutty in smell and golden brown in color.
  3. Add the shallots to the pan and cook for 2-3 minutes until softened.
  4. Reduce the heat to low and stir in the pecans as well as 1/2 cup of panko bread crumbs. Cook 8-10 minutes until golden brown.
  5. Remove from the heat and place in a dish. Add in cayenne pepper, thyme and rosemary.
  6. Set up a breading station: seasoned flour, egg whisked together with mustard, and the pecan/panko mixture.
  7. Dredge the pork tenderloin in each of the containers to crust the pork. Place in a roasting pan and cook in the oven 45-55 minutes until the pork reaches 145 degrees.
  8. Remove from the oven and let sit for 10 minutes.
  9. Carefully slice the pork into 1" thick medallions.
Adapted from The New Southern Table
Adapted from The New Southern Table
Two Forks One Love http://twoforksonelove.com/

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