This pecan-crusted pork tenderloin is a delightful fusion of tender, juicy meat and a crunchy, flavorful crust. Perfect for any special occasion or a cozy night at home, the dish pairs the natural sweetness and nuttiness of pecans with a hint of earthy herbs, creating a beautifully balanced meal. The tenderloin stays moist and flavorful, while the pecan coating adds a deliciously crispy layer that will keep everyone coming back for seconds. Serve this dish alongside roasted vegetables or a fresh green salad to complete the meal.
Ingredients
- 1 pork tenderloin (about 1-1.5 pounds)
- 1 cup pecans, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Pork: Pat the pork tenderloin dry with paper towels. Season it lightly with salt and pepper.
- Make the Coating: In a shallow bowl, combine the chopped pecans, panko breadcrumbs, rosemary, thyme, garlic powder, and a pinch of salt.
- Mix Mustard and Honey: In a small bowl, whisk together the Dijon mustard and honey until well combined.
- Coat the Pork: Brush the pork tenderloin with the mustard and honey mixture, ensuring it is evenly coated. Roll the pork in the pecan mixture, pressing gently to make sure the coating adheres.
- Sear the Tenderloin: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the tenderloin for 2-3 minutes on each side until golden brown.
- Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Rest and Serve: Remove the tenderloin from the oven and let it rest for 5-10 minutes before slicing. Serve warm, garnished with extra rosemary or thyme if desired.
Enjoy this crunchy, savory, and slightly sweet pork tenderloin as the centerpiece of a memorable meal!
