Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce Recipe

Name: Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Pork Tenderloin; 2 large egg whites; Honey Mustard; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup coarsely chopped pecans; Plain Breadcrumbs; 1/2 cup heavy cream; 2 tablespoons Dijon mustard

Elevate your dinner party with this incredible Pecan-Crusted Pork Tenderloin recipe! This foolproof recipe boasts a stunning pecan-crusted exterior and a rich, flavorful mustard cream sauce. The tender pork pairs perfectly with the suggested sides of wild rice pilaf with sautéed onions and mushrooms, and roasted asparagus with garlic – or substitute with creamy garlic mashed potatoes for a comforting twist. Prepare to impress with this elegant and surprisingly simple dish!

Prep Time 20 mins

Cook Time 35 mins

Calories 773.5 kcal

Protein 76g

Rating 5.0 (2 Reviews)

Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce

Pork Tenderloin
2 large egg whites
Honey Mustard
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup coarsely chopped pecans
Plain Breadcrumbs
1/2 cup heavy cream
2 tablespoons Dijon mustard

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How to Make Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce

Preheat oven to 425-450°F (220-230°C).
Trim silver skin and excess fat from 2 (6-8 oz) pork tenderloins.
In a medium bowl, whisk 2 large egg whites until frothy. Add 2 tablespoons Dijon mustard and whisk until well combined.
Set up three shallow dishes: one with 1/2 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper; one with the egg white mixture; and one with 1/2 cup coarsely chopped pecans mixed with 1/2 cup panko bread crumbs.
Lightly oil a roasting pan with vegetable oil.
Dredge each tenderloin in the flour, then dip in the egg mixture, and finally coat thoroughly in the pecan-breadcrumb mixture. Place in the prepared roasting pan.
Lightly spray the exposed areas of the tenderloins with vegetable oil to promote crisping.
Roast for 25-35 minutes, or until a meat thermometer inserted into the thickest part registers 160°F (71°C).
Remove from oven and let rest for 10 minutes before slicing.
While the pork rests, prepare the sauce: In a saucepan, combine 1/2 cup heavy cream and 2 tablespoons Dijon mustard (same as used in egg mixture). Heat over medium-low, stirring occasionally, until slightly thickened.
Slice the tenderloins, keeping as much crust intact as possible.
For family-style serving, arrange slices on a platter and drizzle with sauce. For individual plates, place 1-3 slices on each plate and drizzle with sauce.